Macros: 3rd picture.

Ingredients and recipe:

Crust:

Ingredients: A protein flapjack (I used an 88 g myprotein flapjack bar as per the second picture);

40-50 g dried apricots.

Recipe: Break the flapjack into smaller chunks and blitz it with the dried apricots using chopper/blender until fine.

Cover the base of a lined baking dish with the mixture and let it refrigerate while you prepare the filling.

Pumpkin Pie filling:

Ingredients:

200 mL almond milk (unsweetened); 40 g sweetener; 375 g unsweetened pumpkin puree; 2 medium eggs; Some pumpkin pie spices- clove, nutmeg, cinnamon etc. ;

Recipe: mix everything together and pour on top of the crust.

Bake at 180 deg C for about 50 minutes, let it cool down and then store in the fridge.

I know it's a bit off season but it's always the right time to have pie!