Protein Pumpkin Pie (Crustless)

Diet and Nutrition
1

Crustless Pumpkin Pie

This is a great recipe from a BFL friend.

1 cup cottage cheese (fat free)

Optional: 1 scoop vanilla protein powder for added protein

11 T Splenda, divided

1 can (15 oz) solid pumpkin

7 egg whites

Ground cinnamon

Ground cloves

Ground ginger

Ground nutmeg

Blend cottage cheese until smooth and creamy. Pour in bowl and add 4 T Splenda, pumpkin and spices. Separate egg whites and put into mixing bowl. Mix at high speed, gradually adding 7 T of Splenda. Mix until egg whites are firm. Gently fold egg whites into pumpkin mixture until well blended, but do not deflate. Spray glass pie plate with Pam and bake at 425 for 15 minutes, then turn down heat and bake at 350 for another 40 minutes. Let cool before cutting. Chill in fridge for at least one hour because it’s best served very cold in my opinion.

The nutrition facts depend on the kind of cottage cheese you choose to use, but the protein and carbs work out almost perfectly balanced around 50 gm each for the entire pie!

2

That sounds really good!! Thanks for posting!

Now only to get CT to put it into my diet…

3

[quote]CrewPierce wrote:
That sounds really good!! Thanks for posting!

Now only to get CT to put it into my diet…[/quote]

Good luck with that! But luck has nothing to do with it. (I just re-read Shugart’s “Luck has nothing to do with it” article.)

4

[quote]CrewPierce wrote:
That sounds really good!! Thanks for posting!

Now only to get CT to put it into my diet…[/quote]

What he doesn’t know won’t hurt him. If he has a fit, just remind him of his 6am donut binge.

5

Thanks. Just this year I got into pumpkin. I’m an OK cook, but can’t bake. My third try at a healthy (or at least low sugar and fat pumpkin pie was acceptable and better than my previous attempt, but not good enough for me to keep making it.

I’ll try this recipe though. Usually I just make things up as I go along - I’ll have to fight that urge!