Pumpkin Protein Muffin Pies

• 22 ounces pumpkin puree
• 6 tablespoons scoop vanilla protein powder (6 scoops)
• 12 ounces evaporated skim milk
• 6 large eggs or 6 large egg substitute
• 34 cup sugar twin brown sugar substitute
• 1 tablespoon cinnamon
• 12 teaspoon ginger
• 14 teaspoon ground cloves
• 14 teaspoon nutmeg

1. Directions: Preheat oven to 400.
2. Mix sugar and spices in a small bowl, set aside.
3. Lightly whip 6 eggs in a large bowl, add in pumpkin and mix thoroughly before sprinkling in sugar mix.
4. Blend protein powder and milk in a separate bowl with a hand mixer, then add to the pumpkin bowl mixing well before filling 18 lightly greased muffin tins.
5. Bake at 350 for 10 minutes, reduce heat to 300 and cook for 40 - 50 minutes (I have a gas stove and took it out after 30 mins).
6. Pies are cooked when a knife is inserted into the middle and comes out clean.
7. Once cool, top with light whipping cream if you wish or a mixture of fat free cream cheese, splenda and vanilla or maple extract to taste to make a frosting.
8. Store muffins in refrigerator, do no freeze.

pumpkin puree, scoop vanilla, milk, eggs, sugar twin brown sugar substitute, cinnamon, ginger, ground cloves, nutmeg

Taken from www.food.com/recipe/pumpkin-protein-muffin-pies-322370 (may not work)