Once you’re working towards vitamin and wellness objectives, the vacations will be difficult. How do you discover the fitting stability between getting the vitamins you’ll want to succeed and having fun with your favourite meals traditions?
Luckily, 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, it is a good choice.
View this publish on Instagram
Pumpkin Pie Do’s and Don’ts
This recipe makes use of unflavored protein powder to guarantee 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 often filled with added sugars.
Stick to canned pumpkin puree, and add your personal seasonal spices and most well-liked sweetener to get the traditional taste with out the excessive sugar content material.
When you love this rendition of pumpkin pie, take a look at the remainder of our vacation recipes within the MyFitnessPal app!
Protein Pumpkin Pie
Serves: 10 | Serving Measurement: 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 really helpful)
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, ensure that it’s totally thawed in accordance with bundle 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 effectively 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 begin checking across the 50-minute mark.)
Let the pie cool fully earlier than serving. Take pleasure in!
Vitamin 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 publish Low-Sugar Pumpkin Pie appeared first on MyFitnessPal Weblog.
