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Protein Pumpkin Pie
What You Need
2 -9 inch deep dish unbaked pie shells
2 ½ cups canned pumpkin
6 scoops Vanilla Wheybolic Extreme 60™
1 ⅔ cups sugar
1 tsp salt
2 tsp cinnamon, ground
½ tsp cloves, ground
2 cans evaporated non-fat milk (12 oz each)
Light whipped cream (optional)
PREHEAT oven to 425° F.
PLACE pie shells into pie pans and set aside.
COMBINE all ingredients, except whipped cream, into a blender and secure lid.
BLEND for 10 seconds or until ingredients are pureed to a smooth consistency.
POUR mixture into pie shells and bake 15 minutes.
REDUCE heat to 350° F and bake an additional 45 minutes or until a knife inserted near the center comes out clean.
COOL and serve with dollop of whipped cream.
Number of servings (yield)
All GNC Recipes
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