Pumpkin Protein Pie Recipe

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 food traditions?

Luckily, this low-sugar pumpkin pie from food creator Kelton Maloy helps you hit 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 bingeing on classic holiday movies, this is a good option.

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Pumpkin dos and don’ts

This recipe uses unflavored protein powder to ensure it doesn’t compromise flavor while increasing nutritional value.

Speaking of nutrition: Do not use a can of pumpkin pie filling for this recipe. These fillings are usually full of added sugar.

Stick with canned pumpkin puree and add your seasonal spices and sweetener of choice for a classic flavor without the high sugar content.

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

Pumpkin protein pie

Servings: 10 | Serving size: 1 slice

Ingredients:

• 1 can (15 ounces) pumpkin puree.
• ¾ teaspoon of ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon of sea salt
• 1 ½ scoops of unflavored protein powder (about 45 g)
• 2 tablespoons of sweetener (e.g. erythritol, stevia or monk fruit)
• 1 cup milk (whole milk or 2% milk is recommended)
• 2 whole eggs
• 1 premade pie crust (9-inch, chilled or frozen – if frozen, be sure to thaw completely!)

Instructions:

1. Preheat oven to 350°F (175°C).
2. If using chilled crust, leave it at room temperature for about 15 minutes to soften. If using frozen crust, make sure it is completely thawed according to package directions. Gently place the crust into the pie pan.
3. In a large bowl, whisk together pumpkin puree, cinnamon, nutmeg, salt, protein powder, sweetener, milk and eggs until combined.
4. Pour the pumpkin mixture into the prepared pie crust.
5. Bake for 45 minutes, and place foil over the crust and bake for another 15-20 minutes, or until the filling is firm and set at the edges, and just move slightly in the middle. (Since we’re using milk and a prepared crust, it’s a good idea to start checking around the 50 minute mark.)
6. Let the pie cool completely before serving. Enjoy!

Nutrition Information: Calories: 148, Total Fat: 6.9g, Saturated Fat: 2.4g, Cholesterol: 44.3mg, Sodium: 245.7mg, Carbohydrates: 16.3g, Dietary Fiber: 1 .7 g, proteins: 7.4 g

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