Filling:

• 1 can pumpkin puree 15oz
• 2 large eggs whole
• ½ cup natural vanilla whey protein 50g
• ⅔ cup water 5.3 oz, 160ml
• 2 teaspoons pumpkin pie spice
• ½ teaspoon sea salt

Glaze for crust cookies:

• yolk of one large egg, you'll use half

Directions

1. Mix almond meal and pea protein in a large bowl.
2. In a separate bowl, mix egg whites and coconut oil. Add to large bowl.
3. Mix to combine, using your hands if necessary. (If it is too dry, add a little more egg white.)
4. Preheat oven to 325F (163C).
5. Roll out crust dough on a sheet of parchment paper, and cut (with a cookie cutter or top of a small bowl) 12 circles of about 4" diameter. If the dough sticks to the rolling pin, cover the dough with plastic wrap or another sheet of parchment, and roll. Use remaining crust dough to make the 12 crust cookies. Set the crust cookies aside, and cover with plastic wrap.
6. Place the circles into muffin tin. Press into each cavity. The dough may break, but that's okay. Press it back together with your fingers.
7. Mix together pumpkin and eggs.
8. Separately, mix whey and water. Add to pumpkin and eggs. Mix well.
9. Add pumpkin spice and salt. Mix well.
10. Spoon or pour pie filling into each crust.
11. Bake for about 20 minutes, then (after adding crust cookies) for 8-10 minutes more.
12. To prepare crust cookies, beat the egg yolk and brush a thin layer on each cookie. This gives them a nice shine, and prevents them from looking dry.
13. Place one on each mini pie, and continue to bake.
14. Remove from oven, and let cool. They may look puffy when removed from oven, but will settle once cooled.
15. Enjoy! Store in the refrigerator.

Makes 12 mini pies

Nutritional Facts

• Calories 240
• Total Fat 15g
• Total Carbohydrates 11g
• Dietary Fiber 3g
• Protein 15g