MD Protein Pumpkin Pie
Time to bust out this recipe again. I used organic canned pumpkin this time around (the store was out of non-organic, non-expensive pumpkin). For whatever reason, the organic stuff is runnier, but it did make this a moist pie.
Ingredients
- 1 can (15 oz) 100% pure pumpkin, not pie mix or filling
- 2 large eggs
- 1.5 cups plain, nonfat Greek yogurt (unsweetened)
- 4 scoops vanilla Metabolic Drive Protein
- 1.5 Tablespoons McCormick pumpkin pie spice blend. Or make your own using hefty dashes of cinnamon plus a little ginger, nutmeg, and allspice.
- 1/4 cup baking Splenda
- 1/2 cup chopped walnuts
Directions
- Preheat oven to 325 degrees F.
- 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.
- Add the rest of the ingredients to a bowl and mix well. Use a whisk and build your forearm strength.
- Pour the filling on top of your crust.
- 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 for at least 6 hours or overnight. It will continue to set as it gets cold.
- Cut into 6 slices and, well, I’d suggest eating it at this point.
Calories & Macros
If you want to drop the calories even more, just skip the walnut crust. But keep in mind, the average pumpkin pie contains 3840 calories. This one, including the crust, has only 1340 total calories. I’d keep that omega-3 packed crust.
Cut into 6 slices and here's what you'll get per slice:
- Calories 220
- Protein 25g
- Carbs 8g (Fiber 3g)
- Fat 9g