Low sugar pumpkin pie

When you’re working towards your 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?

Hopefully, this low-sugar pumpkin pie from food creator Kelton Maloy helps 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 option throughout the week while watching classic holiday movies, this is a great option.

Check out this post on Instagram

A post shared by Kelton Maloy (@keltonmaloy).

Pumpkin Pie Dos and Don’ts

This recipe uses unflavored protein powder to make sure it doesn’t compromise on flavor while increasing the nutritional value.

Speaking of food: For this recipe, do not use a can of pumpkin pie filling. These fillers are usually full of added sugar.

Keep the pumpkin puree in the can, and add your seasonal spices and your favorite sweetener for a classic flavor without the high sugar content.

If you love this rendition of pumpkin pie, check out the rest of ours holiday recipes in the MyFitnessPal app!

Protein Pumpkin Pie

Services: 10 | Serving size: 1 slice

Ingredients:

• 1 (15-ounce) can pumpkin puree
• ¾ teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon sea salt
• 1 ½ tablespoons unflavored protein powder (about 45 g)
• 2 tablespoons sweetener (such as erythritol, stevia, or monk fruit)
• 1 cup milk (whole milk or 2% milk is recommended)
• 2 whole eggs
• 1 pre-made pie crust (9-inch, chilled or frozen – if frozen, make sure to defrost completely!)

Instructions:

1. Preheat oven to 350°F (175°C).
2. If using a chilled 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 press the crust into your pie pan.
3. In a large bowl, whisk together the pumpkin puree, cinnamon, nutmeg, salt, protein powder, sweetener, milk and eggs until smooth and well combined.
4. Pour the pumpkin mixture into the prepared pie crust.
5. Bake for 45 minutes, then place the foil over the crust and bake for another 15-20 minutes, or until the filling is firm and set around the edges, and a little jiggly in the middle. (Since we’re using milk and a pre-made crust, it’s a good idea to start checking around the 50-minute mark.)
6. Allow the cake to cool completely before serving. Enjoy!

Nutrition 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

The mail Low sugar pumpkin pie appeared in the first MyFitnessPal Blog.

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