When you’re working on nutrition and wellness goals, the holidays can be difficult. 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 manufacturer Kelton Maloy will help you meet your 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 to wear throughout the week while you watch classic holiday movies, this is a great option.
Pumpkin Pie Do’s and Don’ts
This recipe uses unflavored protein powder to ensure that the taste is not compromised while increasing the nutritional value.
Speaking of nutrition, don’t use a can of pumpkin pie filling for this recipe. These fillings are usually full of added sugar.
Stick with canned pumpkin puree and add your own seasonal spices and favorite sweetener to get the classic flavor without the high sugar content.
If you love this take on pumpkin pie, check out the rest of us Holiday recipes in the MyFitnessPal app!
Protein pumpkin pie
Servings: 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 measuring spoons of tasteless protein powder (approx. 45 g)
- 2 tablespoons sweetener (e.g. erythritol, stevia or monk fruit)
- 1 cup milk (whole milk or 2% is recommended)
- 2 whole eggs
- 1 premade pie crust (9 inches, refrigerated or frozen – if frozen, be sure to thaw 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 a frozen crust, make sure it is completely thawed according to package directions. Carefully slide the crust into your pie pan.
- In a large bowl, stir together 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 the crust and bake for another 15-20 minutes, or until the filling is set and firm around the edges and just slightly wobbly in the center. (Since we’re using milk and a premade crust, it’s a good idea to start checking around the 50 minute mark.)
- Allow the cake to cool completely before serving. Enjoy!
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, Fiber: 1.7 g, Protein : 7.4g
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