Whenever you’re working towards vitamin and wellness objectives, the vacations will be tough. How do you discover the proper stability between getting the vitamins you have to succeed and having fun with your favourite meals traditions?
Thankfully, 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 in search of a post-dinner deal with everybody will love or a more healthy dessert possibility all through the week whilst you binge basic vacation motion pictures, this can be a good possibility.
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 rising the dietary worth.
Talking of vitamin: for this recipe, don’t use a can of pumpkin pie filling. These fillings are normally stuffed with added sugars.
Persist with canned pumpkin puree, and add your individual seasonal spices and most popular sweetener to get the basic taste with out the excessive sugar content material.
For those who love this rendition of pumpkin pie, try the remainder of our holiday recipes in the MyFitnessPal app!
Protein Pumpkin Pie
Serves: 10 | Serving Dimension: 1 slice
Substances:
- 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 (entire milk or 2% is really helpful)
- 2 entire eggs
- 1 premade pie crust (9-inch, refrigerated or frozen – if frozen, be sure you 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 clean and properly mixed.
- Pour the pumpkin combination into your ready pie crust.
- Bake for 45 minutes, and place foil over the crust and bake for one more 15-20 minutes, or till the filling is agency and set on the edges, and simply barely jiggly within the heart. (Since we’re utilizing milk and a premade crust, it’s a good suggestion to begin checking across the 50-minute mark.)
- Let the pie cool fully earlier than serving. Get pleasure from!
Diet Data: Energy: 148, Whole 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 put up Low-Sugar Pumpkin Pie appeared first on MyFitnessPal Blog.
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