by Chris Shugart
Low calories, low carbs, no added sugar, high protein. Pie is back on the menu.
Protein-first strategy: Focus on protein and the rest of your diet takes care of itself because protein is the most satiating macro and has the highest thermic effect. You can even do it with pumpkin pie if you make it with MD Protein ➔ Buy at Biotest.
Ingredients
- 1 15oz can 100% pure pumpkin, not pie mix or filling
- 2 large eggs
- 1.5 cups plain, nonfat Greek yogurt
- 4 scoops vanilla
MD Protein ➔ Buy at Biotest
- 1 tbsp pumpkin pie spice blend.
- 3/4 cup baking Splenda
- 1/2 cup chopped walnuts
- 1/2 tsp salt
Directions
- Preheat oven to 325° 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 pumpkin, eggs, yogurt, MD Protein, spice blend, baking Splenda, and salt to a bowl and mix well.
- Pour the filling on top of the crust.
- Bake for 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. It'll continue to set as it gets cold.
- Cut into six pieces.
Nutrition facts
- Calories 220
- Protein 25g
- Carbs 8g (Fiber 3g)
- Fat 9g
