One of the most difficult parts of any fitness journey is changing your mindset around food. Cutting certain foods out and incorporating new ones into your diet can be challenging for many people, and that's okay! Here at AstroFlav, we want to help you along your fitness journey by providing you with delicious (and healthy) recipes that will keep you dedicated to your fitness journey while allowing you to enjoy what you eat.
This Protein Pumpkin Pie is the perfect healthy dessert to bring to your next holiday Christmas party! This recipe has zero added sugar, a handful of ingredients, and 10 grams of protein per slice! Highlighting our sweet Cinna Crunch IsoMix, we are sure you are going to love this recipe!
Protein Pumpkin Pie
ALL YOU NEED TO MAKE THIS RECIPE:
Pie crust: Frozen pie crust or one from the baking aisle (I used Pilsbury).
Pure pumpkin puree: Pumpkin pure from the can like Libby's or homemade. Make sure it's not pumpkin pie filling!
AstroFlav Cinna Crunch IsoMix: The best tasting protein powder for this recipe. You can also use Vanilla IsoMix and add more cinnamon.
Unsweetened Almond Milk: I used unsweetened Vanilla almond milk.
Greek Yogurt: Non-fat plain Greek-yogurt works best for this recipe.
Pumpkin Pie Spice
KITCHEN EQUIPMENT REQUIRED FOR THIS RECIPE
Medium sized bowl
TIPS FOR CREATING PROTEIN PUMPKIN PIE:
Canned pumpkin puree works best for this recipe as it has more moisture than homemade ones.
Using room temperature milk, yogurt, and eggs for the filling helps the ingredients blend well.
To ensure everything mixes well, whisk the eggs and egg whites before adding into the rest of the mixture.
Don't over-mix the batter or the pie will be too dense.
Cover the pie with foil after 25 minutes of baking - this will prevent the top from burning.
Protein Pumpkin Pie
1½ cup Pumpkin Puree, not pumpkin pie filling
1 cup Unsweetened Almond Milk
3 Tbsp Non-fat Plain Greek Yogurt
½ cup + 1 Tbsp AstroFlav Cinna Crunch Protein Powder
¾ tsp Pumpkin Pie Spice
¼ tsp Cinnamon
1 Egg White
Preheat the oven to 350°F.
In a bowl, whisk together pumpkin puree, Greek yogurt, and almond milk.
Add protein powder, pumpkin pie spice and cinnamon; Whisk again.
Next, add in two eggs and egg whites and whisk until just combined.
Pour filling into pie crust.
Bake 40 minutes and then cover with foil after 25 minutes.
Knife inserted in center will come out with a few streaks. Center should be a little bit jiggly, but sides cooked.
Pre-made pie crust: Fresh or homemade pie crust will works just as well - just make sure to pre-bake and cool first!
Almond milk: Regular milk or any non-dairy milk.
Greek yogurt: Coconut yogurt will also work.
Egg - Use a flax egg to make vegan (1 tbs flax + 2 tbs water)