Protein
36.1G
Calories
205
P:E Ratio
3.8
Prep
10 min
Cook
5 min
Yield
2
INGREDIENTS
DRY BASE
WET MIX
INSTRUCTIONS
Mix the pure
Mix the pure pumpkin, 1/2 scoop vanilla whey powder, baking powder, 8g Stevia, 1/2g pumpkin pie spice, a tiny pinch of salt thoroughly in a container. Microwave the mixture for 1 to 2 minutes or until you get an almost dry and crumbly consistency. Place the pumpkin crust in the fridge to cool.
Next place the
Next, place the certified gluten-free cookie crumbs in a ziplock bag and crush them. Set aside.
In a blender
In a blender, pour the water, ice 1/2g pumpkin pie spice powder, salt, guar gum, 16g Stevia, 1 1/2 scoops vanilla dairy-free, soy-free protein powder, and sugar-free cheesecake pudding mix. Blend for 1 minute on high. After 1 minute, scrape down the edges. Blend again for 1 minute on high. After blending, the consistency should be a thick cream.
Get your Pumpkin
Get your Pumpkin Crust from the fridge. Pour Vanilla Pumpkin Ice Cream mixture on top of the Pumpkin Crust and spread it well.
Sprinkle crushed certified
Sprinkle crushed certified gluten-free cookie crumbs on top and whole certified gluten-free pretzels to garnish. Enjoy!
P:E RATIO
3.8
Excellent
NUTRITION FACTS
Nutrition Facts
2 servings per container
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.