A rich and creamy chocolate pie filling inside a graham cracker crust and topped with toasted marshmallows.
Set your oven to a high broil.
Mix the protein powder, sugar substitute, and cocoa powder together in a large bowl before adding the pumpkin and cream cheese. Mix until smooth. (I used a stand mixer to mix everything together. You can use a food processor or by hand. Just be sure to mix well to eliminate any lumps and grittiness.)
Place the pie crust on a baking sheet and spray the crust with cooking spray. Place on the middle rack under the broiler for 1-2 minutes until slightly golden.
Add the mixture to the pie crust. Use a rubber spatula to smooth the top to the edges. Top with the marshmallows.
Place the pie back in the oven for 1-2 minutes until the marshmallows begin to brown on top.
Refrigerate for at least 2-3 hours before serving.