Description
High protein pumpkin pie tortillas are the ultimate fall dessert to make! Made with yogurt, pumpkin puree, eggs and a tortilla crust. 16 grams of protein per serve, are low in sugar and super easy to make!
Ingredients
Scale
- ⅔ cup (80g) vanilla greek yogurt
- ¼ cup (60g) pumpkin puree (unsweetened)
- 2 large eggs
- 1 ½ tablespoons maple syrup
- ½ teaspoon pumpkin pie spice
- 1 tablespoon tapioca flour or arrowroot starch
- 2 regular flour tortillas (gluten free, grain free if needed)
- Optional: whipped cream to serve
Instructions
- Preheat your oven to 350°F/ 160°C.
- In a medium bowl, whisk the yogurt, pumpkin, eggs, maple syrup, pumpkin spice and tapioca together to form a liquid custard.
- Using your fingers, press the tortilla’s into small circle ramekin dishes and create a cup for the filling.
- Pour the liquid cheesecake filling into the tortilla shells then place into the oven and bake for 30-40 minutes or until the cheesecake is firm to touch. Cover the top with foil to prevent the tortillas browning if needed.
- Cool for 20 minutes then enjoy.
Notes
- Store in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 pie
- Calories: 243
- Sugar: 16.1g
- Fat: 62g
- Carbohydrates: 30.4g
- Protein: 16.1g