Pumpkin Pie

1: Preheat oven to 350°F (180°C).

2: Lightly coat a 9-inch pie pan with nonstick cooking spray.

3: Place graham crackers and melted butter in a food processor and pulse until crumbly.

4: Press the crumb mixture into the bottom and up the sides of the prepared pan.

5: Bake the crust for 8 to 10 minutes, or until lightly browned.

6: In a large mixing bowl, add pumpkin puree, Greek yogurt, protein powder, lightly beaten eggs, pumpkin pie spice, vanilla extract, and sea salt. Whisk to combine.

7: Pour the filling into the baked crust and bake for 30 to 35 minutes, or until set.

8: Let the pie cool in the pan. Cut into 8 slices.

9: Serve 2 slices on each of 4 serving plates and top with coconut whipped cream if desired.

10: Refrigerate leftover pie and coconut whipped cream in separate airtight containers for up to 4 days.