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LIGHTER PUMPKIN PIE ๐ŸŽƒ๐Ÿฅง




๐Ÿ•‘ ๐Ÿฆƒ๐ŸŽ„The Holidays are quickly approaching, which means lots of yummy (and heavy) foods! Itโ€™s definitely important to NOT deprive yourself during the holidays ๐Ÿ™…๐Ÿผโ€โ™€๏ธ If youโ€™re trying to stay on track with your health goals, try making lighter versions of your favorite dishes instead ๐Ÿ‘๐Ÿผย 

๐Ÿคท๐Ÿผโ€โ™€๏ธ No one could tell that this pumpkin pie was lightened up, and in fact, one family member said it was the โ€œbest pumpkin pie Iโ€™ve ever had!โ€ ๐Ÿ˜ (Iโ€™ve had to make 5 more pies since my first test run, because my mom loved it so much!)


Servings: 8

Calories per serving: 165

Protein per serving: 8g

Carbs per serving: 27g

Fat per serving: 3.3g


Pumpkin Pie Ingredients:

1 15-oz can pumpkin purรฉe

2 Tbsp butter

1 egg + 2 egg whites

1/2 cup skim milk

1 tsp vanilla

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 cup light brown sugar


Crust Ingredients: 3/4 cup nonfat plain Greek yogurt

1 cup all-purpose flour

1 tsp baking powder

1 Tbsp stevia


Directions:

1. Preheat oven time 350 degrees. In a large bowl, combine pumpkin purรฉe and butter and beat welll with a hand mixer.ย Then add egg, egg whites, milk, vanilla, brown sugar, and spices to bowl and stir well with whisk.

2. In a separate bowl, combine Greek yogurt, flour, baking powder, and stevia. Mix with hands until dough-like consistency. Sprinkle counter top with flour and roll out dough into a round shape

3. Lightly spray pie pan with baking spray, and line pie pan with dough. Use fingers to scallop edges, then pour pumpkin mixture into pan. Place in oven and bake for 45-60 mins until firm. Then slice into 8ths andย enjoy! ๐Ÿ˜‹


๐ŸŒŸ Also, donโ€™t forget to subscribe to the email list to get early recipes, exclusive content, and more! ๐Ÿ“ฉ

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