Protein Pumpkin Pie
One of the hardest things for me to eat in moderation is dessert. My Mum has been known to regularly eat spoonfuls of maple butter, so I’m pretty sure I was predisposed to have a serious sweet tooth. I do try my very best to at least stick with ‘healthy’ desserts, but I’m only human…and this human loves cake. I firmly believe that everyone should indulge in delicious foods once in a while.
However, in order to maintain a healthy lifestyle avoiding desserts with a high amount of fat and sugar is necessary, especially when those desserts are filled with all sorts of nasty processed ingredients. The last time I did a ‘cut’, I played around with this Protein Pumpkin Pie recipe as a ‘healthy dessert’ option. I’ll admit I would like to experiment with this a little more since I don’t think it’s quite perfect yet. That being said, it is tasty, full of protein, and an option to satisfy your sweet tooth.
1 (15 ounce) can pumpkin puree (or make your own!)
1 cup egg whites
3 scoops vanilla protein - I like this one from Vega
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1/4 almond milk
3 packages Stevia or similar sweetener - this is my favourite
Mix all the ingredients in a large bowl.
Pour into a greased pie plate.
Bake at 400 degrees for 15 minutes, then an additional 25 minutes at 325 degrees.
Nutrition Information (per slice: 1 pie = 8 slices)
Carbs: 5.5 grams
Fat: 1.7 grams
Protein: 11.2 grams
Tip: Store leftovers in the fridge for up to one week. I like to top my pie with 1 teaspoon maple syrup and 1 tablespoon coconut cream!
Questions of comments? Let me know below!