Pumpkin Pie
Nutrition per serving
| Calories | 337 kcal |
| Protein | 34.8 g |
| Carbs | 17.9 g |
| Fats | 14.5 g |
| Saturated Fat | 6.1 g |
| Monounsaturated Fat | 5.6 g |
| Polyunsaturated Fat | 1.8 g |
| Sugars | 10.3 g |
| Fiber | 1.6 g |
| Sodium | 196 mg |
Ingredients
| Butternut Squash | |
| Greek Yogurt (whole milk) | |
| Egg(s) | |
| Whey Protein Concentrate (80%) | |
| Pumpkin Pie Spice |
1. Preheat the oven to 190 C (375 F)
2. Boil the butternut squash in water until tender, then mash
3. Mix all of the ingredients together and pour into a baking dish
4. Bake for 45 minutes
5. Allow to cool, then place in the fridge for at least 4 hours or overnight