If you’re working toward your nutrition and wellness goals, the holidays can be tricky. How do you find the right balance between getting the nutrients you need to succeed and enjoying your favorite food traditions?
Luckily, this low-sugar pumpkin pie from food creator Kelton Maloy will help you meet your macro goals and enjoy the taste of traditional pumpkin pie!
If you’re looking for an after-dinner snack that everyone will love, or if you’re looking for a healthier dessert option throughout the week while watching classic holiday movies, this is a great choice.
Pumpkin Pie Dos and Don’ts
This recipe uses unflavored protein powder to increase nutritional value without sacrificing flavor.
Speaking of nutrition, don’t use a can of pumpkin pie for this recipe. These fillings are usually full of added sugar.
Stick to canned pumpkin puree and add your own seasonal spices and favorite sweetener for a classic flavor without the high sugar content.
If you like this version of pumpkin pie, check out the rest. Holiday Recipes from the MyFitnessPal App!
Protein Pumpkin Pie
Servings: 10 | Serving Size: 1 piece
ingredient:
- 1 can (15 ounces) pumpkin puree
- ¼ teaspoon cinnamon powder
- ½ teaspoon nutmeg powder
- ½ teaspoon sea salt
- 1 ½ scoops of unflavored protein powder (about 45 g)
- 2 tablespoons of sweetener (such as erythritol, stevia, or monk fruit)
- 1 cup milk (whole milk or 2% recommended)
- 2 eggs
- 1 premade pie crust (9 inch, refrigerated or frozen – if frozen, thaw completely!)
guideline:
- Preheat 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. Gently place crust into pie pan.
- In a large bowl, mix pumpkin puree, cinnamon, nutmeg, salt, protein powder, sweetener, milk, and eggs until smooth and well combined.
- Pour pumpkin mixture into prepared pie crust.
- Bake for 45 minutes, then place foil over crust and bake for another 15-20 minutes. Alternatively, bake until the filling is firm and set at the edges and still slightly jiggly in the center. (Because we use milk and a pre-made crust, we recommend starting to check at about 50 minutes.)
- Let the pie cool completely before serving. take pleasure in!
Nutrition information: Calories: 148, total fat: 6.9g, saturated fat: 2.4g, cholesterol: 44.3mg, sodium: 245.7mg, carbohydrates: 16.3g, dietary fiber: 1.7g, protein: 7.4g
The post Low Sugar Pumpkin Pie first appeared on the MyFitnessPal blog.
