pumpkin pie

Fall may be the official pumpkin season, but pumpkin pie is a holiday tradition that carries all the way through to the end of the year. If you’re looking for a recipe to wow the family, or simply want another excuse to eat pumpkin pie, this recipe from Team BPI Athlete, Ainsley Rodriguez, is a winner.

Aside from being delicious, Ainsley made sure to add a scoop of Best Protein™ so it’s better for you, too! Deflect those pesky relationship questions from your relatives by sharing all the ways protein is helping you reach your goals! It’s a great opportunity to brag about your baking skills and your gains!


  • 15 oz. of canned pumpkin
  • 1 ½ cup of almond milk
  • ¾ cup of egg whites
  • 1 tsp of cinnamon
  • 1 scoop of Best Protein™ in Chocolate Brownie
  • 1 tsp of vanilla extract
  • Coconut whipped cream (optional topping)


  • Whisk
  • Baking pan
  • Large bowl


  1. Pour all of the ingredients listed above, minus the whipped cream, into a large bowl.
  2. Mix thoroughly with a whisk.
  3. Pour the mixture into a baking pan.
  4. Put the baking pan in the oven and bake for 55 minutes at 350 degrees.
  5. Add coconut whipped cream as a final touch.

Happy Holidays!