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Samantha Bowers

samantha@thefitbrunette.com

@samanthabowers

Kansas City, Missouri

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© 2019 by SAMANTHA BOWERS | THE FIT BRUNETTE | THE BALANCED BODY TRAINING, LLC

*Please note: all of the fitness tips I share are suggestions only. Before implementing them into your workout routine, consult with your physician to make sure they are right for you.*

Greek Yogurt Protein Pumpkin Pie

November 23, 2016

 

 

 

The iconic Thanksgiving dessert: Pumpkin Pie! I can't imagine many Thanksgiving dinners will go without this traditional dish on their menu tomorrow. But, the average slice of pumpkin pie can pack around 300 calories and 22 grams of sugar (and that's without toppings). This Greek Yogurt Protein Pumpkin Pie cuts that calorie number in HALF! One slice of this pie contains just 109 calories and only 6.7 grams of sugar. Check out the recipe below!

 

CLICK HERE to view: Healthy Pumpkin Snickerdoodle Cookies

 

 

 

 

Ingredients

Crust

- 1/4 cup whole natural almonds

- 1/4 cup Betterbody Foods PBFit

- 1/4 cup Betterbody Foods Organic Coconut Flour

- 1 teaspoon ground cinnamon

- 1/4 cup zero calorie sweetener (I use stevia)

- 1/4 cup unsweetened vanilla almond milk

 

Filling

- 1 cup nonfat vanilla greek yogurt (I use Dannon Greek Light & Fit)

- 1 15-ounce can pumpkin puree

- 2 tablespoons liquid egg whites

- 1 scoop Quest Nutrition Vanilla Milkshake Protein Powder

- 1/4 cup unsweetened vanilla almond milk

- 1/4 cup zero calorie sweetener

- 1 teaspoon cinnamon

- 1 teaspoon pumpkin spice extract

 

Directions

Preheat oven to 350 degrees. Spray a 9-inch baking pie pan with nonstick spray and set aside.

 

Crust

In a food processor or blender, combine 1/4 cup almonds, 1/4 cup Betterbody Foods PBFit, 1/4 cup Betterbody Foods Organic Coconut Flour, 1 teaspoon ground cinnamon, and 1/4 cup zero calorie sweetener. Pulse until mixture is well combined and the almonds are ground to a flour-like consistency. Pour dry ingredients into a medium sized bowl and gradually stir in 1/4 cup unsweetened vanilla almond milk until a crumbly crust forms.

 

Press the crust into the bottom of the greased pie pan and bake at 350 degrees for 8 minutes. 

 

Filling

In a large bowl, combine all filling ingredients and blend with a hand mixer until smooth. Pour the filling over the pre-baked crust and place back in the oven for 35-40 minutes or until the edges of the pie are lightly browned and the center is set. Remove the pie from the oven and place on a cooling rack to cool completely. Refrigerate pie for 3-4 hours or overnight (store in the refrigerator for best results). Top with some fat-free Reddi Wip and some chopped pecans for an extra treat. Enjoy!

 

CLICK HERE to view: A Fit Feast: 5 Tips for a Healthier Thanksgiving

 

 

 

 

 

 

 

 

Serving Size: 1 slice

Amount per recipe: 8 slices

109 Calories

Fat: 10.7g

Carbohydrates: 15.3g

Fiber: 5.7g

Sugar: 6.7g

Protein: 10.1g

CLICK HERE to view: Healthy Pumpkin Snickerdoodle Cookies

 

CLICK HERE to view: A Fit Feast: 5 Tips for a Healthier Thanksgiving

 

Like this recipe? Share it with your friends using the links below! 

 

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