When working against nutrition and wellness targets, the holidays can be difficult. How do you find the right balance between getting the nutrients you need to succeed and enjoy your favorite food traditions?
Fortunately, this pumpkin pumpkin with low sugar from the food creator Celton Maloy helps you hit these macro-goals and enjoy the traditional taste of pumpkin pads!
Whether you’re looking for a treatment after dinner, everyone will love or a healthier dessert setting during the week while binge classic holiday movies, this is a great option.
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Pumpkin pie do’s and don’ts
This recipe does not use the law protein powder to make sure it does not compromise on the taste while increasing the nutritional value.
Speaking of Nutrition: For this recipe, do not use a can of pumpkin -carpai filling. These fillings are usually full of added sugar.
Hold on with canned pumpkin puree and add your own seasonal spices and preferred sweeteners to get the classic flavor without the high sugar content.
If you love this reproduction of Pumpkin Pie, you can check the rest of our holiday recipes in the MyFitnessPal app!
Protein pumpkin pie
Servant: 10 | Serving size: 1 slice
Ingredients:
- 1 (15 ounces) can pumpkin puree
- ¾ teaspoon of painted cinnamon
- ½ teaspoon soil nutmeg
- ½ teaspoon sea salt
- 1 ½ SCOOPS Unlavored Protein Powder (about 45 g)
- 2 tablespoons sweetener (eg, erythritol, stevia or monk fruit)
- 1 cup milk (full milk or 2% recommended)
- 2 whole eggs
- 1 Premade Tear crust (9-inch, cooled or frozen-if frozen, make sure to thaw it completely!)
Instructions:
- Preheat the oven to 350 ° F (175 ° C).
- If you use a cooled crust, let it sit at room temperature for about 15 minutes to soften. If you are using a frozen crust, make sure it is completely thawed according to the package’s instructions. Lightly the crust gently into your circular pan.
- Whisk together pumpkin puree, cinnamon, nutmeg, salt, protein powder, sweetener, milk and eggs until smooth and well combined.
- Pour the pumpkin mixture into your prepared boring crust.
- Bake for 45 minutes and place foil over the crust and bake for another 15-20 minutes, or until the filling is firm and set at the edges, and just a little jiggly in the middle. (Since we use milk and a premade crust, it is a good idea to start checking about 50-minute brand.)
- Let the cake cool completely before serving. Enjoy!
Nutrition information: Calories: 143, total fat: 7g, saturated fat: 3g, cholesterol: 46 mg, sodium: 256 mg, carbohydrates: 17g, diet fiber: 1g, protein: 7g
Nutrition bonus: Calcium: 6%, Potassium: 192 mg, vitamin C 0%, iron 6%, vitamin A 35%
Originally published December 2025
Post Protein Pumpkin Pie recipe first appeared on the MyFitnessPal -blog.