Protein Pumpkin Pies - Under 160 Calories!

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Macros for each Protein Pumpkin Pie:
159.25, 22g Carbs, 1.25g Fat, 10g Protein!

Ingredients (Makes 6 Protein Pumpkin Pies):
12 Slices Bread (I used Sara Lee Butter Bread)
125g Pure Pumpkin (Used Libby’s Brand)
22g PEScience Gourmet Vanilla Select Protein (“FDL” saves you 15%)
6g Coconut Flour
3g Pumpkin Spice
3g Ground Cinnamon
5g Zero Cal Sweetener of your choice (If you use the liquid stevia like I use, add 2 droppers full)
45g Plain Non Fat Greek Yogurt
80g Egg Whites

Protein Icing Ingredients:
10g PEScience Gourmet Vanilla Select Protein (“FDL” saves you 15%)
3g Coconut Flour
2g Zero Cal Sweetener of your choice (If you use the liquid stevia like I use, add 2 droppers full)
30g Plain Non Fat Greek Yogurt

Directions:
1.) Preheat oven to 350 degrees F. Add your dry pumpkin ingredients into one bowl and mix to avoid clumping. Add your pumpkin and greek yogurt to another bowl and mix. Then add your dry mix to your wet and mix together. Once thoroughly mixed, add to the freezer for 5 minutes.
2.) Now take a pizza cutter and slice off the crust of your bread slices. Then add all the bread slices to your food scale and get the total weight in order to track these accurately because you no longer have the crust which is one of the most calorically dense parts of the bread. All 12 slices weighed 218g and then divided by the weight of one slice (1 serving) which was 26g. Then you get 8.384 servings.
3.) Now add your egg whites to a bowl and mix in some cinnamon and pumpkin spice. Then take one slice and dip the edges into the egg whites. Then add your pumpkin pie filling to the middle. Take another slice and dip the edges into the egg whites. Then add to top of the slice with the filling on it and press down the edges. Then crimp shut the edges with a fork and then take your pizza cutter to slice off any of the uneven edges. Repeat this process for all 6 pies.
4.) Then add your pies to your oven safe pan. Dip your fingers into the egg whites and rub on the top of the pies. This will act as an egg wash to help golden your pies. Add to the oven for 12-15 minutes.
5.) While your pies are baking, take your dry protein icing ingredients and add to a bowl and mix to avoid clumping. Then add in 20ml of cold water and mix. Then add in your greek yogurt and mix that in. Really mix like crazy to make it super smooth. Only add 10ml more cold water if you need to. Add to freezer to chill.
6. Now once pies are done, add to cooling rack for 10-15 minute to cool a little bit. Then add your icing to your ziplock bag, cut a small hole in the tip and then add on top of your pies! Then add some more pumpkin spice if you want then enjoy!