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 Protein
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