Today I am 17 days from the Washington Ironman. When I made my regularly scheduled pit-stop to Starbucks for my Venti Americano I noticed they have all their fall stuff out now (some cool cups if you're into that sort of thing...I think I just might be at the moment). The "fall stuff" includes pumpkin treats galore...
Pumpkin Cream Cheese Muffins, Pumpkin Scones, Pumpkin Bread, Pumpkin Lattes...now, normally these things wouldn't phase me, but being low carb and really hungry right now it just about killed me to resist temptation. In fact, I think I may have to ask my Starbucks peeps to deliver my beverage to me outside for the next couple weeks.
During bootcamp this morning I remembered my favorite Pumpkin Pie Protein Bars and thought this would be a perfect time to repost the recipe. For those of you that love pumpkin as I do, this is a great alternative to the pumpkin baked goods that abound during the fall season. You won't ever catch me eating the bakery items at Starbucks but I will definitely eat these bars as a treat on occasion when I'm not gearing up for a contest! Top with a little sugar free Cool Whip...YUMMMY!
This is the recipe exactly as I made them, with the exact brands and macronutrient breakdown for those products. If you use a different protein powder or use regular milk the breakdown will likely be different. I used Almond Breeze Almond Milk instead of regular cow's milk to drop the carb count for the recipe.
Crust: 1 Cup Whole Wheat Flour 1/2 Cup Old Fashioned Rolled Oats 1/2 Cup Brown Sugar 1/2 Cup Butter, chilled & cubed
Blend ingredients in food processor or by hand until clumpy. Press mixture into greased 9 x 13 pan. Bake at 350 for 12 minutes.
While crust is baking...Bring to boil the following: 2 Cups Almond Breeze Unsweetened Vanilla Almond Milk 1 Tsp Pumpkin Pie Spice 1 Tsp Nutmeg 1 Tsp Cinnamon
Combine Milk mixture with: 5 Scoops NDS Amplify Vanilla Flavored Protein Powder 3 Eggs (beaten) 2 Cups Pumpkin Puree (I used Organic canned pumpkin...Thanks Elaine!)
Pour pumpkin mixture over hot crust and bake at 350 for 20-25 minutes. Chill for at least 2 hours. Cut into 12 bars and serve! A little fat free Cool Whip is really good on top! ;)