Protein Pumpkin Pie

By Stephanie Keeth, MSN, ACNP, CNS, CCRN, CBN | Loma Linda University Health Metabolic & Bariatric Surgery | Loma Linda, CA

A healthier alternative to pumpkin pie that will satisfy you and leave you not feeling guilty, but feeling like part of the celebration.

Servings: 8 | Prep Time: 30 | Cook Time: 50

Calories: 215 | Total Fat: 9g | Total Carbs: 24g | Protein: 10g

Ingredients:

Filling:

15 oz. can 100% pumpkin puree

11 oz. carton vanilla protein shake

1 scoop or pkg. vanilla protein powder

2 large eggs

2 tsp. pumpkin pie spice

¼ tsp. salt

Low calorie sweetener to taste

(optional)

Instructions:

Pie Crust: (optional)

1 c. whole-wheat pastry flour

¾ c. almond flour

½ tsp. salt

½ c. 1% milk

1 tbsp. canola oil

1 pkg. low calorie sweetener

(optional)

4 second spray of cooking oil spray

If making crust, combine whole-wheat pastry flour, almond flour and salt in a large bowl. In a separate container combine oil and milk. Make a well in the center of the flour and poor milk/oil mixture in it. Use a fork to slowly whisk the flour into the center while mixing the batter. Once it is thick, you can use your hands to work the mixture into a ball of dough. Wrap the ball of dough in plastic wrap and refrigerate for at least one hour. Once chilled, sprinkle dough and plastic wrap with flour. Add second sheet of plastic wrap on top of the dough and roll to desired size with a rolling pin. Preheat oven to 350°F.

In a large bowl, mix pumpkin puree, protein shake, protein powder, salt, and pumpkin pie spice until evenly mixed. Taste the mixture and add sweetener if desired. Then mix in the eggs.

Desserts | Page 150

Spray 7½” to 9” diameter pie dish with cooking spray. Place crust in the baking dish. Pour filling in the center. Bake at 350°F for about 50 minutes. To prevent the edges of the pie crust from burning, you can cover the edges with aluminum foil before baking.