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Protein Pumpkin Pie

Protein Pumpkin Pie Recipe 4

Thanksgiving is right around the corner here in Canada, and soon after in the US. For me, the highlight of this season is definitely the food! Especially the pumpkin pie. No matter how much turkey I eat, I can still find room for a slice of soft, moist pumpkin goodness :) This protein pumpkin pie recipe is as good as the real thing, only it’s got a healthy dose of protein, and spares all the sugar that contributes to pesky holiday weight gain. Now THAT’S something to be thankful for! So dig in, and share a slice of healthy pumpkin protein pie with your loved ones this season. Happy Thanksgiving Protein Buffs! :)

Protein Pumpkin Pie Recipe 3

PROTEIN PUMPKIN PIE RECIPE
Author: 
Recipe type: Dessert
Diet: High Protein
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Looking for a healthy pumpkin pie recipe to lighten your calorie load for the holidays? This sugar free protein pumpkin pie recipe won't disappoint!
INGREDIENTS
Gluten Free Pie Crust
Protein Pumpkin Pie Filling
  • 2 eggs
  • 12 oz can (355 mls) unsweetened evaporated milk
  • 2 cups unsweetened pumpkin puree
  • ⅔ cup erythritol
  • 6 packets (6.6 g) stevia powder (I use NOW Foods Stevia Balance)
  • 1 Tbsp blackstrap molasses
  • ½ cup unflavored whey protein powder
  • ¼ tsp salt
  • 1½ tsp cinnamon
  • ¾ tsp nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
INSTRUCTIONS
  1. Prepare pie crust as per instructions for gluten free protein pie crust recipe.
  2. Preheat oven to 425 fahrenheit.
  3. In a large bowl, mix eggs, evaporated milk, pumpkin puree, erythritol, stevia, and molasses.
  4. Next, mix in the seasoning, and the whey protein powder.
  5. Pour into unbaked pie crust.
  6. Bake at 425 for 10 minutes, then turn the temperature to 350. This makes sure you have a nice crisp crust without having to over bake the filling.
  7. Continue baking at 350 for 40 minutes or so, just until the filling puffs up and is no longer jiggly in centre. As always, avoid over baking as this can cause a dryer more crumbly texture rather than soft and moist.
  8. Let the pie sit out and cool for a few hours. The filling will sink down a bit so don't worry, it's supposed to do that.
  9. Enjoy! Store in the fridge.
NUTRITIONAL INFO
Serving size: ⅛th of pie Calories: 297 Fat: 14.7 g Carbohydrates: 22.6 g Sugar: 9.4 g Sodium: 312 mg Fiber: 2.1 g Protein: 18.7 g

Protein Pumpkin Pie Nutritional InfoHappy Protein Baking Signature

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