Ideal Protein Pumpkin Pie Tarts Recipe

When the craving for sweet, spiced fall comfort foods hits, it can be tough to stay on track with your weight-loss goals. But what if you could enjoy the warm, rich flavours of the holidays without setting back your progress? If you are looking for the ultimate Phase 1-approved pumpkin pie tarts recipe, you are in exactly the right place!

This brilliant pumpkin tarts recipe cleverly transforms your favourite Ideal Protein pantry staples into a decadent, satisfying dessert. It delivers that authentic, creamy pumpkin spice flavour and a satisfying crust, all while sustaining your body perfectly in fat-burning mode.

Ingredients

• 1 Packet Ideal Protein Crispy Cereal, crushed

• 1 Packet Ideal Protein Maple Oatmeal

• 1 egg white

• 1 whole egg

• 1 oz water

• 1 packet Ideal Protein Vanilla Pudding

• 2 Tbsp pumpkin pie spice

How To Make Pumpkin Pie Tarts Recipe

1. Preheat your oven to 350°F. Lightly spray a silicone muffin pan (or paper liners inside a standard tin muffin pan) with an approved olive oil cooking spray to prevent sticking.

2. In a medium bowl, combine the crushed Ideal Protein Crispy Cereal, the Ideal Protein Maple Oatmeal, the egg white, and 1 oz of water. Mix until it forms a dough-like consistency.

3. Moisten your fingertips with a little bit of water. This is a great trick to keep the mixture from sticking to your hands! Gently press the cereal mixture evenly into the bottom and slightly up the sides of your muffin cups to form the tart shells. Bake in the preheated oven for 5 to 10 minutes, or just until the edges turn golden brown. Remove from the oven.

4. While the crusts are baking, prepare the creamy filling. In a separate bowl, mix the Ideal Protein Vanilla Pudding packet with 4 oz of water. Whisk in the whole egg and pumpkin pie spice until the batter is completely smooth and well incorporated.

5. Pour the spiced pudding filling evenly into your pre-baked tart shells. Return the muffin pan to the oven and bake for approximately 15 minutes. You will know they are ready when the centers stop jiggling and the tops turn slightly brown.

6. Remove the tarts from the oven and let them cool at room temperature for a few minutes. For the absolute best texture and flavour, chill the tarts in the refrigerator for at least one hour before enjoying!

Tips:

• Feel free to adjust the amount of pumpkin pie spice in the recipe to suit your personal preference for flavour intensity.

FAQs

Can I use a different Ideal Protein packet for the tart crust?

Yes, while you still need to use the Ideal Protein Crispy Cereal you can substitute the Apple Cinnamon Oatmeal for the Maple Oatmeal. Retain the same egg white-to-water ratio for proper binding.

How do I know when the pumpkin pie tarts are fully baked?

The tarts are ready to come out of the oven when the crust edges are lightly browned, and the vanilla pudding centers stop jiggling when you gently shake the pan.

Can I freeze these pumpkin pie tarts to eat later in the week?

Yes, you can freeze these tarts. Store them in an airtight container, and thaw in the refrigerator before eating.

How many tarts make up a single Ideal Protein serving?

Divide the total number of tarts by 3 to get one Ideal Protein serving.

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