This is a very lean “diet pumpkin pie”. I basically wanted to make a dessert with pumpkin, protein and nothing else. there is no crust and no extra unnecessary calories. It doesn’t taste like a real pumpkin pie, but if you’re crazy about pumpkin like me (I enjoy eating cold pumpkin puree directly out of the can) this recipe will totally ‘do the trick’ for you.
Ingredients (for 2 servings):
- 1 cup pumpkin puree
- 3 small egg whites (or 2 large egg whites)
- 1/2 cup of unsweetened almond milk or soy milk. (You can also use regular milk but I’m using unsweetened plant-based milk to ‘save’ a few grams of milk sugar)
- 1/4 cup vanilla whey protein
- 1 tsp pumpkin spice
Mix everything together. It’s normal for the batter to be quite runny.
Baking the pies in a muffin tin at 350 degrees until done. Insert a knife in the middle and when it comes out clean they are done about 20 to 25 minutes in my oven.
I ate most of the pies directly out of the oven but the texture of the pies get firmer and nicer if you’re patient enough to let them cool and put them in the fridge for a couple of hours.
Estimated nutrition facts per serving (a serving = 3 small pies like the one above): 130 kcal, 18 g of protein, 12.5 g of carbs, 4 g of sugar, 1.75 g of fat.
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