Get super excited for this month’s recipe redux post because I am super excited to share this recipe with you. Love pumpkin pie, but want an updated healthier version? Look no farther than today’s post. It has a whole list of positives including guilt-free, no bake, protein packed, clean, gluten-free, less than 10 ingredients, and in case you really want to know it is also less than 500 calories FOR THE ENTIRE PIE! It will be the perfect addition to your holiday table this year!
I hope you got familiar with last week’s pumpkin protein yogurt because it plays a big part in today’s dessert! Ready for November’s Theme? This month the project to tackle was dessert!
Trimming the Table – The holiday baking season is upon us. Time to pull out all the stops. Show us the healthy dessert you will be sharing with family and friends this season.
Guys, Thanksgiving is HANDS DOWN my favorite holiday. I love all the baking and cooking and family time. I, of course, also love eating! Thanksgiving is notorious for being a “diet killer, coma-inducing day of gluttony” or something like that, but there are little tweaks here and there that can really make a difference in the nutritional value of your holiday meal. You may not believe me, but I promise you don’t need loads of butter and sugar in your dishes to make them taste delicious. Then, you can chow down and be all like:
My fellow reduxer’s and I are going to try and share with you a few healthy dishes that you should feel great about making and eating. I will be sharing this awesome pumpkin pie. I really love pumpkin pie. Not going to lie, you may have guessed I’m not much for processed, pre-made foods, but there are some things that are just so dang delicious. Pumpkin pie from Costco? Yep, that is one heck of a tasty pie. Have you ever had it? It’s amazing. Hands down. However, I will argue that this here pie is up in the big leagues along side that pie.
My pie would also win by a long shot if nutritional values of each were up side by side. No comparison. Guys, not only is this pie super easy, but it only needs 7 ingredients. Want to know something else? It’s loaded with protein. Want to hear something else? THE ENTIRE PIE IS LESS THAN 500 CALORIES. Not that I’m much into counting calories, but seriously that is huge. So, it’s guilt-free (although I don’t advocate feeling guilty for food that you eat, but I do advocate for healthy choices). If you find that you ate the entire pie by yourself in a day? No worries. No one’s going to judge, but plenty of people will be jealous they didn’t get some! 😉
OK, I also want to say…that you have to bake the crust. You don’t have to again bake the pie like you normally do, but you do need to bake the crust. Feel free to switch out the crust with whatever one you prefer if you want to! If you need a crust though (this crust is not hard like your typical pastry crusts, it’s denser and a bit chewy just FYI).
Ok, now with that out of the way I think you should probably go make, eat and then make another one of these pies! Enjoy and Happy Turkey Day!
Guilt Free No Bake Protein Packed Pumpkin Pie [Clean, Gluten-free]
- 1/2 cup old fashioned oatmeal ground into flour
- 1/2 scoop vanilla protein powder
- few dashes cinnamon
- 1/2 T psyllium husk powder
- water/liquid of choice
Protein Pie Filling
- 1 cup plain greek yogurt
- 1 cup pure pumpkin
- 1/2 scoop vanilla protein powder
- 1/2 t pumpkin pie spice (or more to taste)
Protein Pie Crust
Pre-heat your over to 350 degrees and pre-grease your pie plate***
Combine your oatmeal, protein powder, cinnamon and psyllium husk powder in a bowl and slowly add your water or liquid of choice until the batter pourable (Should be thick, not watery thin)
Pour batter into your greased dish and bake for 15 minutes or until a toothpick comes out clean
Let the crust cool either in the pan, or cool on a wire rack
For the filling
While your crust is baking, feel free to mix up the pie filling. Add the yogurt, pumpkin, protein powder and pumpkin pie spice into a bowl (recommend same bowl as crust for less cleanup) and stir until it is fully mixed.
Set in the fridge while your pie crust is cooling. Once your crust has cooled, use a spatula to place all the filling in the center of the pie crust and use the spatula to smooth it out to the edges.
Keep the finished product in the fridge until you are ready to cut and serve!
- I used a 9 inch cake pan because I didn't have anything else. Feel free to use a pie pan, or a springform pan would be great here!
- You can make the crust ahead of time if you want to cut down on cooling time.
- The amount of liquid you use will depend on how absorbent your protein powder is and if you are using the psyllium/how much psyllium you use.
I link up with Deborah and Sarah’s, and running on happy’s/ the fit foodie mama’s Meatless Monday, #recipeoftheweek, Best of the Blogosphere, Homestead Blog Hop, glutenfreefridays,#healthyveganfridays, What’s for Dinner, Sunday Fitness and Food, GraciousPantry