I can’t believe Thanksgiving is already here. I feel like it was just yesterday when it was August, with school starting up and all the heat. Now, it’s cold and the days are short! I didn’t even feel like I experienced fall. I think it went from 70’s to 30’s in a matter of a week or two. I’m not excited for the cold, but I am excited for the holidays and all the delicious recipes that come with it. Here we have a PROTEIN APPLE PIE!

This one, I guess doesn’t have to be a holiday recipe, but with Thanksgiving being tomorrow and all the hype about pie, I figured it is kind of one. I have been wanting to make an apple pie for a long time and never actually did it. I was going to do everything from scratch, but then I figured you guys would appreciate the simplicity of buying some ready-made ingredients to combine into this pie.

I used a reduced-fat graham cracker crust. You can use any crust you like, but I love the flavor of graham crackers and it is much lower calorie and fat than a normal buttery pie crust. I also used some canned pumpkin pie filling I got from Kroger. There were a few different kinds, but the store-brand actually had the lowest sugar per serving so that is the one I went with. It has no high fructose corn syrup which is an added bonus! 

You won’t quite need the whole can of pie filling. Because of the added volume from adding protein powder, melted light butter and some eggs, I didn’t need the whole can. I used about 2/3 of it which is about 2 3/4 cups or 14 ounces. Also, I almost forgot to mention, I added some Nuts N More apple crips peanut butter to the mixture. It’s got an amazing apple flavor, less fat than regular peanut butter and about double the protein. Check it out here using my link for 15% off!

To keep the protein powder from just drying out too much when baked, I mixed it with a couple eggs, melted light butter (only 4g fat compared to 12g of regular butter), and some apple pie flavored protein peanut butter. You can omit peanut butter if you’d like, but it adds amazing flavor and texture.

 
Finally, as you can see in the photos, I made a little caramel peanut butter sauce to drizzle over the top. It is simply just caramel sauce and some peanut butter, heated briefly in the microwave and mixed together. Again, it isn’t required but it sure does add some delicious flavor. 

If you liked this recipe, check out all my other FALL RECIPES here. And then some delicious apple crumble protein cake bars here!