Hayl's Kitchen

Crust:
2 In a food processor, combine whole wheat pastry flour, protein powder and salt and blitz to combine.
3 Add chopped butter on top and pulse until combined to form a rough crumbles.
4 Pour in water (little at a time) and continue to pulse until a ball of dough forms.
5 Place dough on lightly floured surface and roll into a 6-7 inch circle, turning about ¼ turn every few rolls.
6 Place rolled dough onto 4½” pie dish and tuck it in. Trim extra edges with kitchen scissors or a sharp knife.
7 Line inside with parchment paper, put pie weights or beans in, and pre-bake crust for 10 minutes.
8 Remove weights and parchment paper, bake another 5 mins.
9 Remove from oven and cool completely, about 20 minutes.
Filling:
12 Reduce oven temperature to 350°F.
13 In a bowl, whisk pumpkin puree, almond milk, evaporated coconut milk, protein powder, cornstarch and pumpkin pie spice.
14 Pour filling into cooled pie crust.
15 Bake 15 minutes. Center should still be a bit jiggly, but sides cooked.