Healthy, Low Carb Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Pie filling:15 oz pumpkin3 scoops protein (best with chocolate and/or vanilla)1/4 cup Splenda (optional)2 tbsp ground flax seed (optional)1 tsp nutmeg2 tsp cinnamon1.5 tsp vanilla extractCrust:1 cup ground flax seed2 tsp Splenda1/4 cup canola oil1 egg white
Makes 8 servings. Gluten Free. Low sodium. Under 2 grams of sugar per serving. 6.4 grams of fiber and 13.4 grams of protein per serving.
Preheat oven to 425 F. Grease 8-inch pie pan.
Crust:
Mix all ingredients together in a small bowl. Turn into greased pie pan. Press evenly over the bottom and sides of the pan with fork. Bake 5 minutes. Fill with, low carb pie filling.
Pie filling:
Mix all ingredients together in bowl. Note, the pie mix will be much thicker than normal pumpkin pie filling. Place filling into crust. Bake 5-7 minutes at 425 F. Reduce heat an bake at 350 F for 8-10 minutes, depending on how well done you want the pie.
Let cool. Cut into 8 slices.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user ATTUTIE.
Preheat oven to 425 F. Grease 8-inch pie pan.
Crust:
Mix all ingredients together in a small bowl. Turn into greased pie pan. Press evenly over the bottom and sides of the pan with fork. Bake 5 minutes. Fill with, low carb pie filling.
Pie filling:
Mix all ingredients together in bowl. Note, the pie mix will be much thicker than normal pumpkin pie filling. Place filling into crust. Bake 5-7 minutes at 425 F. Reduce heat an bake at 350 F for 8-10 minutes, depending on how well done you want the pie.
Let cool. Cut into 8 slices.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user ATTUTIE.
Nutritional Info Amount Per Serving
- Calories: 202.4
- Total Fat: 12.1 g
- Cholesterol: 0.0 mg
- Sodium: 5.7 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 6.4 g
- Protein: 13.4 g
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