Whenever you’re working towards diet and wellness objectives, the vacations could be difficult. How do you discover the precise steadiness between getting the vitamins that you must succeed and having fun with your favourite meals traditions?
Fortuitously, this low-sugar pumpkin pie from meals creator Kelton Maloy helps you hit these macro objectives and benefit from the conventional style of pumpkin pie!
Whether or not you’re on the lookout for a post-dinner deal with everybody will love or a more healthy dessert choice all through the week whilst you binge traditional vacation films, this can be a good choice.
Pumpkin Pie Do’s and Don’ts
This recipe makes use of unflavored protein powder to ensure that it doesn’t compromise on taste whereas it’s growing the dietary worth.
Talking of diet: for this recipe, don’t use a can of pumpkin pie filling. These fillings are normally filled with added sugars.
Stick to canned pumpkin puree, and add your individual seasonal spices and most popular sweetener to get the traditional taste with out the excessive sugar content material.
Should you love this rendition of pumpkin pie, try the remainder of our vacation recipes within the MyFitnessPal app!
Protein Pumpkin Pie
Serves: 10 | Serving Dimension: 1 slice
Elements:
- 1 (15-ounce) can pumpkin puree
- ¾ teaspoon floor cinnamon
- ½ teaspoon floor nutmeg
- ½ teaspoon sea salt
- 1 ½ scoops unflavored protein powder (about 45g)
- 2 tablespoons sweetener (e.g., erythritol, stevia, or monk fruit)
- 1 cup milk (complete milk or 2% is advisable)
- 2 complete eggs
- 1 premade pie crust (9-inch, refrigerated or frozen – if frozen, remember to thaw it fully!)
Directions:
- Preheat the oven to 350°F (175°C).
- If utilizing a refrigerated crust, let it sit at room temperature for about quarter-hour to melt. If utilizing a frozen crust, be certain it’s absolutely thawed in accordance with package deal instructions. Gently ease the crust into your pie pan.
- In a big bowl, whisk collectively pumpkin puree, cinnamon, nutmeg, salt, protein powder, sweetener, milk, and eggs till easy and nicely mixed.
- Pour the pumpkin combination into your ready pie crust.
- Bake for 45 minutes, and place foil over the crust and bake for an additional 15-20 minutes, or till the filling is agency and set on the edges, and simply barely jiggly within the middle. (Since we’re utilizing milk and a premade crust, it’s a good suggestion to start out checking across the 50-minute mark.)
- Let the pie cool fully earlier than serving. Take pleasure in!
Diet Data: Energy: 148, Complete Fats: 6.9g, Saturated Fats: 2.4g, Ldl cholesterol: 44.3mg, Sodium: 245.7mg, Carbohydrates: 16.3g, Dietary Fiber: 1.7g, Protein: 7.4g
The submit Low-Sugar Pumpkin Pie appeared first on MyFitnessPal Weblog.
