2-Ingredient Pumpkin Pie Protein Bites

Written by Bethany Cameron @lilsipper
1 minutes
2-Ingredient Pumpkin Pie Protein Bites

Eat the whole batch for 320 calories or just one for 64. Up to you. These are the perfect pick-me-up, unless you do not like pumpkin pie, in which case I cannot help you.

Two ingredients, no oven, ten minutes in the freezer. Pumpkin puree and my Vanilla DSP, with pumpkin pie spice to taste. That is the whole thing, and the entire batch has 42 grams of protein.

2-Ingredient Pumpkin Pie Protein Bites

2-Ingredient Pumpkin Pie Protein Bites

Bethany Cameron @lilsipper

Servings

5

Prep Time

5 minutes

Cook Time

1 minutes

Calories

64

Cuisine

American

Category

Snack, Dessert, No-Bake, High Protein

Eat the whole batch for 320 calories or just one for 64. Up to you. These are the perfect pick-me-up, unless you do not like pumpkin pie, in which case I cannot help you.

 

 

Two ingredients, no oven, ten minutes in the freezer. Pumpkin puree and my Vanilla DSP, with pumpkin pie spice to taste. That is the whole thing, and the entire batch has 42 grams of protein.

 

 

Why This Only Works With the Digestive Support Protein

Whey, collagen, bone broth, rice, hemp, and beef proteins will not work here. None of them add bulk to the batter. Mix any of them with pumpkin puree and you get a loose, wet mixture that will never hold a shape.

 

 

My DSP does add bulk. It acts as a low carb flour and gives the dough body, which is the entire reason two ingredients is enough. There is no way to substitute around it.

The Silicone Mold Does the Work

 

 

Press the dough into individual silicone cupcake molds and the shaping is done for you. Ten minutes in the freezer and they pop straight out with clean edges. If you are not eating them right away, the fridge works just as well, they just take a little longer to firm up.

No mold is fine too. Roll the dough into balls with your hands instead. Same bites, rounder.

 

 

Tips

  • Use pure pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices already in it, which changes the recipe entirely.

  • Add the spice gradually and taste as you go. There are no eggs in this, so you can taste the dough freely and get the spice level exactly where you want it.

  • Press firmly into the molds. Well-packed bites hold together better and have a denser, more pie-like texture.

  • Keep them in the fridge. They soften at room temperature and are best cold.

  • Whipped cream on top is worth it. Pure cream whipped in a canister, nothing else. It turns these from a snack into something that genuinely tastes like pumpkin pie.

 

 

Storage

Store in an airtight container in the fridge for up to 5 days. They also freeze well for up to a month. If frozen, give them a few minutes at room temperature before eating.

 

 

Dietary Information

These bites are low carb, low sugar, dairy-free, gluten-free, grain-free, nut-free, egg-free, and soy-free. They are free from all nine major allergens. The Vanilla Digestive Support Protein is a European golden pea protein isolate with no gums, no natural flavors, no artificial sweeteners, and no fillers.

Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup (60g) Bethany’s Pantry Vanilla Digestive Support Protein
  • Pumpkin pie spice, to taste

Directions

  1. Mix the pumpkin puree, Vanilla Digestive Support Protein, and pumpkin pie spice together in a bowl until the mixture becomes dough-like.

  2. Taste and adjust the spice. There are no eggs in this recipe, so taste freely and get it where you want it.

  3. Press the dough firmly into individual silicone cupcake molds. If you do not have molds, roll the dough into balls with your hands instead.

  4. Place in the freezer for 10 minutes to firm up, or in the refrigerator if you are not planning to eat them right away.

  5. Pop out of the molds and serve. Top with pure whipped cream if you like.

  6. Store in the fridge.

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