Description
Protein Pumpkin Pie
Ingredients:
1 can (15 oz) 100% pure pumpkin, not pie mix or filling
2 large eggs
1.5 cups plain, nonfat Greek yogurt
4 scoops vanilla Metabolic Drive Protein
1 tablespoon pumpkin pie spice blend. Or make your own using hefty dashes of cinnamon plus a little ginger, nutmeg, and allspice.
3/4 cup baking Splenda
1/2 cup chopped walnuts
1/2 teaspoon salt
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Directions:
1. Preheat oven to 325 degrees F.
2. Finely crush the walnuts or give them a whirl in a food processor to make crumbs. This will be your crust. Sprinkle the crumbs evenly into an oven-safe pie dish.
3. Add the rest of the ingredients to a bowl and mix well.
4. Pour the filling on top of your crust.
5. Bake for about 45 to 50 minutes until just set. The middle of the pie might look a little wobbly. That's okay.
Allow to cool, then refrigerate. It'll continue to set as it gets cold.
Calories & Macros:
If you want to drop the calories even more, skip the walnut crust. But keep in mind, the average pumpkin pie contains 3840 calories. This one, including the crust, has only 1320 total calories. We'd keep that omega-3-packed crust.
Servings 6
Calories 220
Protein 25g
Carbs 8g (Fiber 3g)
Fat 9g