When you're working toward nutrition and wellness goals, the holidays can be tough. How do you find the right balance between getting the nutrients you need to thrive and enjoying your favorite food traditions?
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 everyone will love or a healthier sweet option during the week while watching cheap classic movies -days, this is a good choice.
Pumpkin Pie Do's and Don'ts
This recipe uses unflavored protein powder to ensure it doesn't compromise flavor while maximizing nutritional value.
Speaking of nutrition: for this recipe, don't use a can of pumpkin pie filling. These fillings are usually full of added sugar.
Stick with canned pumpkin puree, and add your own seasonal spices and your favorite sweetener to get the classic flavor without the high sugar content.
If you love this pumpkin pie, check out the rest of ours holiday recipes in the MyFitnessPal app!
Protein pumpkin pie
Serves: 10 | Serving size: 1 slice
Ingredients:
- 1 (15-ounce) can 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 (eg, erythritol, stevia, or monk fruit)
- 1 cup milk (whole or 2% milk is recommended)
- 2 whole eggs
- 1 pre-made pie crust (9-inch, iced or frozen – if frozen, make sure to destroy it 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 fully thawed according to package directions. Gently drop the crust into your pie pan.
- In a large bowl, whisk together pumpkin puree, cinnamon, nutmeg, salt, protein powder, sweetener, milk, and eggs until smooth and well combined.
- Pour the pumpkin mixture into your prepared pie crust.
- Bake for 45 minutes, and put the foil over the crust and cook for another 15-20 minutes, or until the filling is firm and set at the edges, and just a little soft in the middle. (Since we're using premade milk and crust, it's a good idea to start checking around the 50-minute mark.)
- 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, Carbohydrate: 16.3g, Dietary Fiber: 1.7g, Protein: 7.4g
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