salted caramel praline pecan pumpkin pie (Edit recipe)

crust

1. preheat oven to 325.
2. in a food processor, add BTR bar + pecans & salt; blitz into powder.
3. add softened nut butter + water to crust & mix well.
4. line 4 spring form pans with parchment paper, then add & press down ~5-6 T of crust mixture to the bottom of each pan.
5. bake crust for ~10 minutes.

protein salted caramel

1. in a sauce pan over medium heat, melt butter & brown.
2. stir in remaining “protein caramel” ingredients & mix until everything is dissolved.
3. allow to cool & thicken.
4. add a ~1-2 T on top of baked crust.

pumpkin pie

1. to a food processor, add all ingredients for pumpkin pie; blend until completely combined.
2. add ~3/4 cup of pumpkin pie mixture on top of each crust & bake for 30-35 minutes or until set.

praline pecans

1. to a skillet, add butter & melt over low heat.
2. add remaining ingredients; stir every couple minutes.
3. continue to cook pecans until they start to caramelize (watch closely so it doesn’t burn).
4. transfer to a sheet pan & evenly spread out.
5. allow to cool completely, then chop up.

praline pecan mousse

1. to a food processor, add cottage cheese & puree.
2. transfer to a bowl, then add in melted & COOLED white chocolate, protein powder, monk fruit, vanilla extract, & salt.
3. using a hand mixer, mix until fluffy, then fold in praline pecans.
4. spread ~1/2 cup of mousse mixture on top of cooled pumpkin pie.
5. freeze pies for at least 4 hours or until completely set.
6. remove from springform pans, drizzle extra protein salted caramel + praline pecans on top, then cut into wedges & enjoy!
7. I store them in the freezer & microwave for 10-15 seconds to thaw or let them sit out for 5 minutes before devouring!