Vacations can be difficult when you’re working toward your nutrition and health goals. How do you find the right balance between getting the nutrients you need to succeed and enjoying your favorite food traditions?
Luckily, this low-carb pumpkin pie from food creator Kelton Malloy can help you meet those macro goals and enjoy the traditional taste of pumpkin pie.
Whether you’re looking for an after-dinner snack that everyone will love, or a healthy dessert option while enjoying classic holiday movies throughout the week, this is a good option.
Pumpkin pie dos and don’ts
This recipe uses an unflavored protein powder to increase the nutritional value without sacrificing flavor.
Speaking of nutrition, this recipe does not use a can of pumpkin pie filling. These fillings are usually loaded with sugar.
We use canned pumpkin puree and add our own seasonal spices and sweeteners of choice for classic flavor without the added sugar.
If you like this pumpkin pie rendition, check out the other versions. Holiday Recipes in MyFitnessPal App!
protein pumpkin pie
Serving Size: 10 | Serving Size: 1 Slice
material:
- 1 can (15 oz) pumpkin puree
- 3/4 teaspoon cinnamon
- 1/2 teaspoon powdered nutmeg
- 1/2 teaspoon sea salt
- 1 and a half cups (about 45g) of non-flavored protein powder
- 2 tablespoons sweetener (erythritol, stevia, monk fruit, etc.)
- 1 cup milk (preferably whole milk or 2%)
- 2 whole eggs
- 1 sheet of pre-made puff pastry (9 inches, refrigerated or frozen – be sure to thaw completely if frozen)
Instructions:
- Preheat oven to 350°F (175°C).
- If using refrigerated dough, let it sit at room temperature for 15 minutes to soften. If using frozen dough, thaw it completely according to package instructions. Gently place the dough into the pie pan.
- In a large bowl, combine pumpkin puree, cinnamon, nutmeg, salt, protein powder, sweetener, milk, and eggs until smooth.
- Pour pumpkin mixture into prepared pie crust.
- Bake for 45 minutes, then place foil over the crust and bake for an additional 15 to 20 minutes, or until the filling is firm, the edges are set, and the center jiggles slightly. (Since we are using milk and ready-made dough, it is a good idea to start watching it after about 50 minutes.)
- Let pie cool completely before serving. enjoy!
Nutritional information display: 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
This article Low Sugar Pumpkin Pie first appeared on MyFitnessPal Blog.
