When you're working toward your nutrition and wellness goals, the holidays can be tough. How do you find the right balance between getting the nutrients you need to succeed and enjoying your favorite culinary traditions?
Luckily, this low-sugar pumpkin pie from culinary creator Kelton Maloy helps you achieve 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 throughout the week while you watch classic holiday movies, this is a good option.
Pumpkin Pie Dos and Don’ts
This recipe uses unflavored protein powder to ensure it doesn't compromise flavor while increasing nutritional value.
Speaking of nutrition: For this recipe, don't use a can of pumpkin pie filling. These toppings are usually full of added sugars.
Stick to canned pumpkin puree and add your own seasonal spices and favorite sweetener to get the classic flavor without the high sugar content.
If you like this rendition of pumpkin pie, check out the rest of our Holiday recipes in the MyFitnessPal app!
Protein Pumpkin Pie
Servings: 10 | Serving size: 1 slice
Ingredients:
- 1 can (15 ounces) pumpkin puree
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
- 1 ½ scoops unflavored protein powder (about 45g)
- 2 tablespoons sweetener (for example, erythritol, stevia, or monk fruit)
- 1 cup of milk (whole or 2% milk is recommended)
- 2 whole eggs
- 1 pre-made pie crust (9 inch, refrigerated or frozen – if frozen, be sure to defrost completely!)
Instructions:
- Preheat the oven to 350°F (175°C).
- If using a refrigerated crust, let it sit at room temperature for about 15 minutes to soften. If using frozen crust, make sure it is completely thawed according to package directions. Carefully place the crust in your pie pan.
- In a large bowl, whisk together the pumpkin puree, cinnamon, nutmeg, salt, protein powder, sweetener, milk and eggs until smooth and well blended.
- Pour the pumpkin mixture into your prepared pie crust.
- Bake for 45 minutes, place foil over crust, and bake for another 15 to 20 minutes, or until filling is firm and set around the edges, and slightly jiggly in the center. (Since we're using milk and a pre-made crust, it's a good idea to start checking around the 50 minute mark.)
- Let the pie cool completely before serving. Appreciate!
Nutritional Information: Calories: 148, Total Fat: 6.9 g, Saturated Fat: 2.4 g, Cholesterol: 44.3 mg, Sodium: 245.7 mg, Carbohydrates: 16.3 g, Dietary Fiber: 1.7 g, Protein: 7.4 g.
The position Protein Pumpkin Pie Recipe appeared first on MyFitnessPal Blog.
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