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Who doesn’t love Pumpkin Pie?! It’s a delicious dessert for Thanksgiving and Christmas. This recipe is even better because it’s SUGAR and GLUTEN free! You can find the recipe for our Protein Pie Crust here:
Protein Treats uses Nutracelle Protein Powder with Prebiotic Fiber because it’s ideal for baking – https://nutracelle.com
INGREDIENTS:
3 | Eggs
1/2 Cup | Vanilla NutraLean
1/2 Cup | Brown Sugar Substitute
1/4 | Baking Stevia
1 Cup | Cottage Cheese
2 Cups | Pumpkin Puree
1 TBSP | Ginger
1/2 TBSP | Nutmeg
1/2 TBSP | Cinnamon
1/8 TSP | Cloves
DIRECTIONS:
Preheat oven to 450. Use a hand blender to make cottage cheese smooth. In a mixer, mix together your pumpkin and cottage cheese. In a separate bowl, mix your dry ingredients to a nice even consistency. Slowly pour dry ingredients into the pumpkin and cottage cheese mixture, making sure to scape the sides of the bowl. Spray pie plate with coconut oil. Pour half the batter into pie plate and spread around evenly. Bake for 10 minutes. Turn the oven down to 350 and bake for another 25-30 minutes.
NUTRITIONAL FACTS PER SLICE (Makes 16 Slices):
Calories | 72
Fat (g) | 1.3
Sodium (mg) | 73.3
Carbohydrate (g) | 3.9
Fiber (g) | 1.3
Sugars (g) | 1.2
Protein (g) | 4.6
Make sure you SUBSCRIBE to get more yummy protein recipes each week!
xo Melanie
