It's officially pumpkin szn and we're celebrating with delish protein-packed recipes! Get the recipes and get your pumpkin on: 

Pumpkin Shaken Espresso

Makes 1 serving
203 calories / 3F / 14C / 25P

2 shots espresso
½ tsp. vanilla bean paste
½ Tbs. brown sugar, organic
8 oz. unsweetened almond milk
1 serving CSE Pumpkin Pie Protein Powder (Limited Edition) 
Ice cubes
Topping:
2 oz. 2% milk
1 Tbs. CSE Pumpkin Pie Protein Powder (Limited Edition) 
Dash ground cinnamon

1. In the bottom of a glass with a lid, add brown sugar and vanilla bean paste. Pour two shots of espresso on top and stir together. Add a lid to the glass and shake to lightly froth, add ice and set aside. 
 
2. In a blender bottle, combine the almond milk and protein powder, shake until combined. Pour the protein mixture over the iced coffee. 

 3. In a separate cup, froth 2 oz. milk with one tablespoon protein powder until foamy. Pour the protein cold foam over the top and add a dusting of cinnamon. Stir and enjoy!

Pumpkin Protein Waffles

Makes 4 servings
350 calories / 10F / 39C / 27P / per serving

1 cup old-fashioned rolled oats 
1 cup high-protein pancake/waffle mix  
2 servings CSE Simply Vanilla or Pumpkin Pie Protein Powder (Limited Edition)
½ cup canned pumpkin 
1 cup unsweetened almond milk 
2 large eggs
2 tsp. pumpkin pie spice

Toppings per serving: 
12g CSE Salted Caramel Butter or natural almond butter 
4 servings zero calorie syrup of choice
½ cup spray whipped cream

1. Heat waffle iron.

2. Add the oats, pancake/waffle mix, protein powder, canned pumpkin, almond milk, eggs, and pumpkin pie spice to a high-powered blender. Blend until smooth. 

3. Pour the batter into the greased waffle iron and cook for two minutes (these burn easily, so watch closely). Divide the waffles into four servings.

4. Mix the nut butter together with the syrup in a small bowl. Weigh the mixture and divide by four to get the amount needed to fill one serving. Drizzle over the waffles and then top each serving with two tablespoons of spray whipped cream.

Pumpkin Snickerdoodle Bites

Makes 26 servings
105 calories / 5F / 12C / 3.5P / per bite

1 ½ cups oat flour
2 servings CSE Pumpkin Pie Protein Powder (Limited Edition) 
1 Tbs. cinnamon
½ cup pure maple syrup
1 cup CSE Cinnamon Bun Butter
½ tsp. butter extract
½ tsp. vanilla extract
½ tsp. sea salt
26 Ghiradelli milk chocolate chips
Toppings:
2 Tbs. organic raw sugar
1 tsp. pumpkin pie spice

1. Add all the ingredients to a large bowl and mix until well combined.

2. Scoop into balls using a small cookie scoop.

3. In a small bowl, combine the sugar and pumpkin pie spice. Roll each ball into the mixture and shape into pumpkins using a toothpick. Top each one with a chocolate chip to be used as a stem.

4. Place all of the balls into a container and store in the fridge or freezer. Enjoy!

Pumpkin Pie Protein CREAMi

Makes 2 servings
315 calories / 9F / 26C / 31P / per serving

12 oz. 2% milk
2 servings CSE Pumpkin Pie Protein Powder (Limited Edition) 
2 Tbs. 2% milk
Toppings:
4 Schar gluten-free honeygrams
4 Tbs. spray whipped cream
2 tsp. caramel sauce

1. Add the milk and the protein powder to a Ninja® CREAMi® jar. Froth until smooth. Cover and freeze overnight.

2. Add the jar to the Ninja® CREAMi® Ice Cream Maker and spin on “Lite Ice Cream.” Remove and add two tablespoons of milk. Return to the Ninja® CREAMi® Ice Cream Maker and spin on “Re-Spin.”

3. Split into two servings. Top each serving with two honeygrams, two tablespoons whipped cream, and one teaspoon of caramel sauce. Enjoy!

Pumpkin Pie Overnight Oats

Makes 2 servings
350 calories / 12F / 35.5C / 25P / per bite

¾ cup old-fashioned rolled oats
1 cup almond milk
¼ cup nonfat, plain Greek yogurt
¼ cup canned pumpkin
1 ½ servings CSE Simply Vanilla or Pumpkin Pie Protein Powder (Limited Edition)
1 tsp. pumpkin pie spice
Toppings (add just before eating):
4 Tbs. spray whipped cream
2 tsp. chopped pecans

1. Stir all ingredients together in a large bowl. Weigh the mixture and divide the weight by the number of servings to get the amount needed to fill each serving. Evenly distribute into jars or containers. Cover and store in the fridge overnight.

2. Enjoy cold, topped with two tablespoons whipped cream and one teaspoon chopped pecans per serving. Keeps well in the fridge up to five days.

*Multiply the recipe by five to make ten servings that will last you all week!