Pumpkin Pie Custard

Ingredients

• 0.75 cup pumpkin puree
• 1 tbsp arrowroot starch (Or cornstarch)
• 1 tbsp maple syrup (Extra may be drizzled on top if using unflavored protein powder)
• 1 egg
• 0.5 tsp pumpkin pie spice
• 0.333 cup Greek yogurt
• 0.5 scoop vanilla protein powder (Scoop weight is not specified; use vanilla protein powder)
• 0.5 tbsp hemp seeds
• 0.5 tbsp pumpkin seeds (Chopped)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   In a bowl, whisk together the pumpkin puree, arrowroot starch, maple syrup, egg, and pumpkin pie spice until the mixture is smooth.

3. 3

   Pour the pumpkin mixture into a small baking dish.

4. 4

   Bake for 23–25 minutes, until just set. Watch closely near the end: the desired texture is pudding-like. Avoid overbaking, or the egg may separate from the pumpkin.

5. 5

   Remove the custard from the oven and allow it to cool for 5 minutes.

6. 6

   Mix the Greek yogurt and vanilla protein powder together until combined.

7. 7

   Dollop the yogurt mixture over the cooled custard.

8. 8

   Finish with the hemp seeds and chopped pumpkin seeds. If using unflavored protein powder instead of vanilla, drizzle a little extra maple syrup over the top for sweetness.

Notes

The source specifies a pudding-like texture but does not provide the baking dish size. The estimated grams and nutrition for the protein powder assume approximately 15 g per half scoop; the actual amount depends on the product's scoop size and nutrition label.

Nutrition per serving

• breakfast
• dessert
• vegetarian
• high-protein
• baked
• single-serving
• gluten-free