Low Sugar Pumpkin Pie

The holidays can be tricky when you’re trying to achieve your nutrition and health goals. How do you find the right balance between getting the nutrients you need to succeed while enjoying your favorite food traditions?

Luckily, this low-sugar pumpkin pie from food creator Kelton Malloy can help you achieve those macro goals while enjoying the traditional taste of pumpkin pie!

Whether you’re looking for everyone’s favorite after-dinner treat or a healthier dessert to watch while you watch classic holiday movies during the week, this is a great choice.

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Pumpkin Pie Notes

This recipe uses unflavored protein powder to ensure it adds nutritional value without compromising on flavor.

Speaking of nutrition: For this recipe, don’t use a can of pumpkin pie filling. These fillings are often loaded with added sugar.

Stick with canned pumpkin puree and add your own seasonal spices and go-to sweetener for a classic flavor without the sugar content.

If you liked this pumpkin pie take, check out the rest of our content Holiday Recipes in the MyFitnessPal App!

Protein Pumpkin Pie

Servings: 10 | Servings: 1 slice

raw material:

• 1 can (15 ounces) pumpkin puree
• 3/4 teaspoon cinnamon
• ½ teaspoon nutmeg powder
• ½ teaspoon sea salt
• 1 ½ spoons unflavored protein powder (about 45 grams)
• 2 tablespoons sweetener (such as erythritol, stevia, or monk fruit)
• 1 cup milk (whole milk or 2% recommended)
• 2 whole eggs
• 1 premade pie crust (9 inches, refrigerated or frozen – if frozen, be sure to thaw it completely!)

instruct:

1. Preheat oven to 350°F (175°C).
2. If using a refrigerated crust, let it sit at room temperature for about 15 minutes to soften. If using frozen shells, make sure to defrost them completely according to package instructions. Gently place crust into pie dish.
3. In a large bowl, whisk together the pumpkin puree, cinnamon, nutmeg, salt, protein powder, sweetener, milk, and eggs until combined.
4. Pour pumpkin mixture into prepared pie crust.
5. Bake for 45 minutes, then place foil over crust and bake for another 15-20 minutes, or until filling is firm and set around edges and center is slightly wobbly. (Since we’re using milk and a pre-made crust, it’s best to start checking at around 50 minutes.)
6. Allow pie to cool completely before serving. enjoy!

Nutritional Information: Calories: 148, Total Fat: 6.9g, Saturated Fat: 2.4g, Cholesterol: 44.3mg, Sodium: 245.7mg, Carbohydrates: 16.3g, Dietary Fiber: 1.7g, Protein: 7.4g

post Low Sugar Pumpkin Pie first appeared in My fitness buddy blog.

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