Directions

Serving Size: 12

Mix together one cup of pumpkin purée and 1 scoop of pumpkin spice protein.
Pour about 1 inch of oil into a small pan and heat until 350-375 degrees.
Place 1-2 cups of powdered sugar in a ziplock bag.
Open a can of pilsburry thin crust and lay out completely flat, use a medium to large round cookie cutter. (The storage container that comes with the Bowmar shaker cup works great.)
Cut out 12 even circles and scoop 1tb of pumpkin mixture into each and carefully seal them shut and make them round in shape.
Fry for about 2-3 minutes on each side (time may carry depending on how thick the dough is when sealed.)
Once done place into ziplock bag and shake until all are evenly coated with sugar.