Directions

Serving Size: 8

1. Preheat oven to 375°. Butter a cast iron skillet or medium casserole dish. (I used 4 mini cast iron skillets that were 6.5in. – each skillet is 2 servings)
2. In a large bowl, mix together pumpkin, sugar, eggs, pumpkin pie spice, salt, vanilla extract and protein powder. Whisk in cream until smooth. Pour into prepared skillet/dish.
3. For the streusel, mix together flour, sugars, cinnamon and the salt. Add in melted butter and beat with a hand mixer or fork until crumbly.
4. Spread cinnamon streusel topping on top of the pumpkin mixture in an even layer.
5. Bake until the filling is set, and the top is golden brown. Around 40-50 minutes. *
6. Let cool for 10 minutes, then serve!
7. Store in fridge.

*Depending on your pan size, bake for at least 30 minutes and then check every 5 minutes until done. The center will look firmer and not as bubbly when done.