When you’re working toward nutrition and wellness goals, the holidays can be tricky. How do you find the right balance between getting the nutrients you need to thrive and enjoying your favorite foods?
Luckily, this low-sugar pumpkin pie from food creator Kelton Maloy helps you hit those macro goals and enjoy the traditional taste of pumpkin pie!
Whether you’re looking for an after-dinner treat that everyone will love or a healthier dessert option during the week while enjoying classic holiday movies, this is a good option.
He asks the pumpkin what to do and what not to do
This recipe uses unflavored protein powder to ensure it doesn’t compromise taste while increasing nutritional value.
Speaking of nutrition: Do not use a can of pumpkin pie filling for this recipe. These fillings are usually full of added sugars.
Stick with canned pumpkin puree and add your own seasonal spices and sweetener of choice for a classic flavor without the high sugar content.
If you like this version of pumpkin pie, check out our others holiday recipes in the MyFitnessPal app!
Pumpkin protein pie
Serving: 10 | Serving size: 1 slice
Ingredients:
- 1 (15 ounce) can pumpkin puree
- ¾ teaspoon of ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon of sea salt
- 1 ½ scoops of tasteless protein powder (about 45 g)
- 2 tablespoons of sweetener (e.g. erythritol, stevia or monk fruit)
- 1 cup of milk (whole milk or 2% is recommended)
- 2 whole eggs
- 1 pre-made pie crust (9-inch, chilled or frozen – if frozen, be sure to thaw completely!)
instructions:
- Preheat oven to 350°F (175°C).
- If using chilled crust, leave it at room temperature for about 15 minutes to soften. If using frozen crust, make sure it is completely thawed according to package directions. Gently place the crust into the pie pan.
- In a large bowl, whisk together the pumpkin puree, cinnamon, nutmeg, salt, protein powder, sweetener, milk, and eggs until combined.
- Pour the pumpkin mixture into the prepared pie crust.
- Bake for 45 minutes, and place foil over the crust and bake for another 15-20 minutes or until the filling is firm and firm around the edges, and just a little wobbly in the middle. (Since we’re using milk and a prepared crust, it’s a good idea to start checking after 50 minutes.)
- Let the pie cool completely before serving. Enjoy!
Nutritional Information: Calories: 148, Total Fat: 6.9g, Saturated Fat: 2.4g, Cholesterol: 44.3mg, Sodium: 245.7mg, Carbohydrates: 16.3g, Dietary Fiber: 1.7 g, proteins: 7.4 g
Fast Recipe for pumpkin protein pie appeared first on MyFitnessPal blog.
