Almond Vanilla Pumpkin Shell Protein Pie

1: Preheat your oven to 350°F (175°C).

2: In a mixing bowl, combine the pumpkin puree, Rise Grass-Fed Vanilla Protein Powder, monk fruit, eggs, vanilla extract, sea salt, and Greek yogurt. Blend until smooth and creamy.

3: Pour the mixture into small baking dishes. To keep them moist, use the Bain-marie method (placing the dishes in a larger pan filled with water).

4: Bake for about 32 minutes or until set.

5: Once done, let the cheesecakes cool. Melt the low-sugar chocolate bar and drizzle over the top, then garnish with crumbled Rise Honey Cinnamon Protein Bars.

6: Refrigerate to allow the chocolate to set. After chilling, enjoy your delightful Almond Vanilla Pumpkin Shell Protein Pie!