Molly Wichman IFBB Fitness Pro is a fan of easy healthy recipes.  Change up your holiday dessert with this modified Pumpkin Pie recipe. Try this recipe and let me know what you think.

 

Pumpkin Pie   

 

Ingredients:

3 scoops Protizyme Vanilla Cake Whey ProteinMolly Wichman Fitness Pumpkin Pie

½ cup Splenda or Stevia Baking Powder

¼ teaspoon Ginger (ground)

¼ teaspoon Nutmeg (ground)

1 ½ teaspoon Cinnamon (ground)

1 can 16 oz. Pumpkin (natural)

2 Large Eggs

¼ Almond Milk

¼ cup Cottage Cheese

½ teaspoon Vanilla Extract

 

Directions:

Mix all of the dry ingredients together in a bowl. Then in another bowl, mix all of your wet ingredients. Once you mix the two separately, add the wet mixture to the dry and mix until you get a thick paste. Pour mixture into either a pie dish (spray with non-stick cooking spray) or graham cracker crust (reduced fat). Bake on 350° for 40 minutes. Put knife/ toothpick in the middle of the pie to see if it’s done (if it comes out clean, it’s done). Then enjoy!

Makes 8 servings. Per serving:

Calories: 82     Protein: 13g    Carbs:3g                      Fat: 2g

 

Recipe from Metabolic Nutrition Cook Book