Protein PB Pumpkin Whip

INGREDIENTS

• 1 cup cottage cheese
• 3/4 cup pumpkin puree
• 6 Tbsp maple syrup
• 3 Tbsp PBfit Classic
• 1 tsp pumpkin pie spice
• Crust Layer:
• 1/4 cup graham cracker crumbs
• 1 Tbsp melted butter
• Topping:
• 4 Tbsp whipped topping

DIRECTIONS

1. 1

   Make the crust layer in a small bowl, combine the graham cracker crumbs and melted butter. Stir until evenly moistened. Divide the mixture between two serving glasses or jars (about 2 tablespoons per glass) and press lightly to form a base. Set aside.

2. 2

   Blend the pumpkin whip in a blender or food processor, combine the cottage cheese, PBfit Classic, pumpkin purée, maple syrup, and pumpkin pie spice. Blend on high until completely smooth and creamy, scraping down the sides as needed (about 1–2 minutes).

3. 3

   Assemble: Spoon or pipe the pumpkin whip evenly over the crust layer in each glass (about 3/4 to 1 cup per serving).

4. 4

   Chill (optional): Refrigerate for 15 minutes to allow the flavors to meld and the texture to firm up slightly.

5. 5

   Top each parfait with about 2 tablespoons of whipped topping just before serving.

6. 6

   Enjoy your Protein PB Pumpkin Whip!