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 succeed and enjoying your favorite food traditions?
Luckily, this low-sugar pumpkin pie from food maker Kelton Maloy will help you reach those 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 keep you going all week while enjoying classic holiday movies, this is a great option.
Do’s and don’ts for pumpkin pie
This recipe uses unflavored protein powder to ensure it doesn’t compromise on flavor while boosting nutritional value.
Speaking of nutrition, do not use a can of pumpkin pie filling for this recipe. These fillings are usually full of added sugars.
Stick to canned pumpkin puree and add your own seasonal spices and favorite sweetener to get the classic flavor without the high sugar content.
If you like this version of pumpkin pie, check out the rest of our version 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 scoop unflavored protein powder (approximately 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 ready-made pie crust (10 inches, chilled or frozen – if frozen, make sure to thaw completely!)
Instructions:
- Preheat the oven to 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 spread the crust into your pie pan.
- In a large bowl, whisk together pumpkin puree, cinnamon, nutmeg, salt, egg white powder, sweetener, milk and eggs until smooth and well combined.
- Pour the pumpkin mixture into the prepared pie crust.
- Bake for 45 minutes, then place aluminum foil over the crust and bake for an additional 15-20 minutes, or until the filling is firm and set around the edges, and jiggly in the center. (Since we’re using milk and a pre-made crust, it’s a good idea to start checking around the 50 minute mark.)
- Let the cake 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, Dietary Fiber: 1.7 g, Protein: 7.4 g
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