When you're working toward your nutrition and health goals, the holidays can be tough. How do you find the right balance between getting the nutrients you need to succeed and enjoying your favorite food traditions?
Fortunately, this low-sugar pumpkin pie from food creator Kelton Malloy helps you achieve those big goals and enjoy the traditional taste of pumpkin pie!
Whether you're looking for an after-dinner treat everyone will love or a healthier dessert option throughout the week while watching classic holiday movies, this is a good choice.
Pumpkin Pie Do's and Don'ts
This recipe uses unflavored protein powder to ensure it doesn't affect the flavor while increasing the nutritional value.
Speaking of nutrition: In this recipe, don't use a can of pumpkin pie filling. These fillings are usually full of added sugars.
Use canned pumpkin puree, and add your own seasonal spices and favorite sweetener for the classic flavor without the high sugar content.
If you like this rendition of pumpkin pie, check out the rest of our products Holiday recipes in the MyFitnessPal app!
Pumpkin pancake with protein
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 45 grams)
- 2 tablespoons sweetener (such as erythritol, stevia, or monk fruit)
- 1 cup milk (whole or 2% milk recommended)
- 2 whole eggs
- 1 prepared pie crust (9 inch, refrigerated or frozen – if frozen, make sure it is completely thawed!)
directions:
- Preheat the oven to 350°F (175°C).
- If using refrigerated crust, leave it at room temperature for about 15 minutes until soft. If you are using a frozen crust, be sure to thaw it completely according to package directions. Gently ease 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 pumpkin mixture into prepared pie crust.
- Bake for 45 minutes, then place aluminum foil over the crust and bake for another 15-20 minutes, or until the filling is set and firm at the edges, and jiggly in the middle. (Since we're using pre-made milk and crusts, it's a good idea to start checking around the 50-minute mark).
- Allow the pie to cool completely before serving. Enjoy!
Nutritional information: Calories: 148, Total Fat: 6.9 grams, Saturated Fat: 2.4 grams, Cholesterol: 44.3 grams, Sodium: 245.7 grams, Carbohydrates: 16.3 grams, Dietary Fiber: 1.7 grams, Protein: 7.4 grams
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