It’s officially pumpkin season, and if you’re anything like me, you’re SUPER excited.
I love everything about fall. The chilly weather, cozy blankets, leaves falling, pumpkin patches, and of course: Creating a recipe with ALL THINGS PUMPKIN.
So, if you are like me, and slightly pumpkin obsessed… you are always looking for new ways to create healthy pumpkin recipes that you can feel good about eating. ‘Cause let’s be honest, even though its freakin’ good, that store bought pumpkin pie isn’t helping your gains, am I right?
Here are some healthy recipes using AboutTime protein whey isolate powder to help you get your pumpkin fix this fall, (or year-round, who is going to judge??)
Pumpkin Spice Cheesecake
- 1 scoop of AboutTime Pumpkin Spice Latte or Vanilla Protein Powder
- 425 grams of pure pumpkin
- 5 eggs whites
- 1 egg
- 1 container fat free cream cheese
- 2 teaspoons cinnamon/pumpkin pie spice
- 1 teaspoons vanilla
- 1 and ½ cups baking stevia
- Blend all ingredients
- Bake at 375 for an hour
- Allow to cool
- Place in fridge for 4 hours
- Slice and enjoy!
Pumpkin Protein Pie Parfait
- 2 tablespoons of AboutTime Pumpkin Spice Latte or Vanilla Protein powder
- 1 cup non-fat Greek yogurt
- 1/4 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup low-fat granola
- 1/2 small banana chopped
- In a small bowl. Combine the yogurt, pumpkin puree, pumpkin pie spice, and protein powder. Mix well.
- In a separate container, layer 2 tablespoons of granola, top with half of the yogurt mixture, and layer the copped banana
- Scoop the rest of the yogurt on the banana layer and top with the remaining granola and chopped banana
Pumpkin Almond Butter Cups
photo source: (karalydon)
- 8-10 squares of 72% or higher chocolate
- 1/8 cup almond butter
- ½ scoop AboutTime Pumpkin Spice Latte Whey Isolate Protein
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 2 dashes salt
- In a small bowl, mix together the almond butter, vanilla, and honey. Then add the whey protein isolate and pumpkin pie spice. Set mixture aside.
- Line a tart pan with mini cupcake liners- about 9 of them.
- Grab a sauce pan and place about a cup and a half of water in it. Place on your stove.
- Grab a small metal mixing bowl and set on top of the sauce pan. This should not fall into the water just rest on top and into the pan a bit.
- Place chocolate squares into the bowl and turn your heat on low.
- Stir chocolates as they begin to melt continuously. Once you have just a few small pieces left to melt, turn your heat off. You don’t want to overcook the chocolate. (it gets hard and dry, this happens if the heat is too high too)
- Using a teaspoon, spoon chocolate into the bottom of the liners.
- Place in your freezer so that the chocolate cools and harden as fast as possible.
- Once it’s hard, remove from the freezer.
- Take your filling and make 1/4 patties, place on top of the chocolate leaving a small ring around the outside of the chocolate. (this way when you cover them with chocolate, each chocolate piece matches up and the filling doesn’t stick out of the sides.)
- Once completed, cover all of them with the remaining melted chocolate. Set either in your freezer or refrigerator to harden.
- Once solid, enjoy!
Pumpkin Raisin Spice Cake
- 1 cup unsweetened almond milk
- 2 scoops About Time Pumpkin Spice Latte Whey Protein Isolate
- 2/3 cup unsweetened coconut- separate in half
- 1/2 cup raisins
- 1/2 cup apple cider
- 1/3 cup coconut flour
- 1/3 cup almond flour
- 1/3 cup almond butter
- 1/3 cup pumpkin
- 3 tablespoons coconut oil- measure after melting
- 2 tablespoons Olivio Brand coconut spread
- 2 tablespoons flax meal
- 1 & 1/2 tablespoons pumpkin pie spice
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 4 stevia packets
- Preheat oven to 350 degrees. Spray a 11 x 8 pan with non-stick spray
- In a large bowl, mix together the almond butter, coconut oil, coconut spread and pumpkin. Add the cider and almond milk, mix well.
- In a separate bowl, add all the ingredients except for 1/2 of the coconut and blend well. Add the dry ingredients to the wet ingredients, stir until combined.
- Pour into your well sprayed pan. Bake for 18-20 minutes
- Allow to cool till warm.
- Cut, serve, and enjoy!
Protein Packed Pumpkin Mousse
- 1 container fat free cottage cheese (about 2 cups)
- 1/2 cup pumpkin puree
- 1 scoop Cinnamon Swirl or Vanilla AboutTime Whey Isolate Protein
(premixed with 2 tablespoons warm water to soften)
- Stevia and pumpkin pie spice to taste
- Put all the ingredients in a food processor or blend until smooth and creamy
- Top with pumpkin seeds or walnuts for a nutrient boost
Perfect fall treat for an easy grab and go snack. Also makes a great time for pears/apples, or a spread.
Pumpkin Spice Latte Smoothie
- 1 scoop AboutTime Pumpkin Spice Latte Protein
- 1/2 banana
- 1/2 teaspoons cinnamon
- 10 ounces milk of choice
- 1 cup ice
Place all ingredients in a blender and mix until desire consistency. Enjoy!