Low Sugar Pumpkin Pie
When you’re working on nutrition and health goals, the holidays can be tricky. How do you find the right balance between getting the nutrients you need to thrive and enjoying your favorite foods?
Luckily, this low-sugar pumpkin pie from food creator Kelton Maloy will help you reach those macro goals while still enjoying the traditional taste of pumpkin pie!
Whether you’re looking for an after-dinner treat that everyone will love, or a healthier dessert throughout the week while bingeing on classic holiday movies, this is a good choice.
Pumpkin Pie Dos and Don’ts
This recipe uses an unflavored protein powder to ensure it doesn’t compromise on taste while increasing the nutritional value.
Speaking of nutrition: don’t use a can of pumpkin pie filling for this recipe. These fillings are usually full of added sugars.
Stick with canned pumpkin puree and add your own seasonal spices and your preferred sweetener for a classic taste without the high sugar content.
If you like this version of pumpkin pie, check out the rest of ours holiday recipes in MyFitnessPal!
Protein Pumpkin Pie
Number of servings: 10 | Serving size: 1 slice
Ingredients:
- 1 (15 ounce) can pumpkin puree
- ¾ teaspoon ground cinnamon
- ½ teaspoon of ground nutmeg
- ½ teaspoon of sea salt
- 1 ½ scoops of unflavored protein powder (about 45g)
- 2 tablespoons of sweetener (e.g. erythritol, stevia or monk fruit)
- 1 cup milk (whole milk or 2% is recommended)
- 2 whole eggs
- 1 premade pie crust (9-inch, refrigerated or frozen – if frozen, make sure to thaw completely!)
Instructions:
- Preheat oven to 350°F (175°C).
- If using a refrigerated crust, let it sit at room temperature for about 15 minutes to soften. If using frozen crust, make sure it is completely thawed according to package directions. Gently pour the crust into the pie pan.
- In a large bowl, whisk together the pumpkin puree, cinnamon, nutmeg, salt, protein powder, sweetener, milk, and eggs until smooth and well combined.
- Pour the pumpkin mixture into the prepared cake.
- Bake for 45 minutes and cover the crust with foil and bake for a further 15-20 minutes, or until the filling is firm and set around the edges and just jiggles slightly in the centre. (Since we’re using milk and a pre-made crust, it’s a good idea to start checking around the 50 minute mark.)
- Allow the cake to cool completely before serving. Enjoy it!
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, Fiber: 1.7 g, Protein: 7.4 g
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