MINI PROTEIN PUMPKIN PIES

Lately I've been trying to cut back on my after dinner munching since somehow I've managed to pack on between 5-10!! lbs since getting married in June. I hate to even admit that (shame), but it's the truth & it's time to do something about it! Honeymooning in Italy for 2 weeks and eating everything I wanted after losing 7lbs for our destination wedding has left me all sorts of messed up! To combat the lovely extra padding taking up residence on my boootay and muffin top, I'm trying to cut back on heavy chocolate & peanut butter desserts (sheds a tear) replacing them with healthier (more balanced) treats. First up......some protein loaded pumpkin pies baked in individual serving dishes. This way I'll keep my fork out of the pie pan where it would normally end up after having my "serving." I'll try and let ya'll know how I'm doing with the slim down plan!

Mini Protein Pumpkin Pies: Makes 4 servings

Crusts:

2 cups high fiber cereal (I used 1 cup regular puffins & 1 cup TJ's cardboard)

2 tbs light smart balance

2 packet stevia

Pinch cinnamon & pumpkin pie spice

Filling:

1 package Mori-nu lite silken tofu

1 can pumpkin puree

2 tsp cinnamon

1 tsp pumpkin pie spice

1/4 cup light soy/almond milk

2-3 packets stevia

1 tbs agave

pinch salt

2 tsp vanilla

1 tbs vanilla protein powder (I used rice)

*Process cereal until crumbly in food processor. Melt "butter," add to crumbs, and add remaining crust ingredients. Process again until crumbly and combined.

*Press crust ingredients into 4 ramekins and bake for 5-7 min until browned.

*Blend all filling ingredients together. Add more or less flavoring to taste. I like mine heavy on cinnamon & pp spice.

*Portion filling into the 4 ramekins and top with a sprinkling of more cinnamon & ground flax (optional)

*Bake for 35 minutes at 375 degrees until toothpick is clean & top is cracked a bit. *Refrigerate for at least 2 hours, best overnight.

Yum! It was the perfect portion and very satisfying. The filling was rich, thick, & creamy!