Crustless Pumpkin Protein Pie (Diabetic Friendly!)

MonsterToBe
MonsterToBe Posts: 244 Member
in Recipes
Crustless Pumpkin Protein Pie:

Preheat oven to 350, spray two 9" pie pans with whatever cooking spray you use.

Combine in bowl:
1 16 oz can pumpkin
1/4 c sugar/stevia blend (I use Domino Light)
1 12-oz can evaporated 2% milk
2 whole large eggs
1 cup egg whites
1.5 tablespoons McCormick pumpkin pie spice
2 scoops Original Nutrition French Vanilla Casein

Blend till smooth, pour into pie pans and bake until a knife stuck in the center comes out clean, about 40 minutes.

Delicious warm or cooled, even plain. I've never enjoyed pumpkin pie without whipped cream before this! I make a whole meal out of this pie. Makes an easy take-leftovers-to-work lunch, too.

1/4 recipe (half a pie): 273 calories, 30g protein, 34g carbs, 5g fat (1 sat), 5g fiber

Enjoy!!

Replies

  • Clm81401
    Clm81401 Posts: 61
    Kabocha Squash Pie

    Small kabocha squash or butter nut (16 ounce cubed)
    1/2 t sea salt
    1 t ground cinnamon
    1/2 t ground ginger
    1/4 t ground cloves
    1 container fat free evaporated milk
    1/2 c No Yolks
    6 T agave

    Peel and deseed squash. Cut into even cubes. Steam until very soft. Let cool completely. in a food pro add everything and puree. Put into a parchment lined spring form dish. Bake at 350 until set about 50 min.

    Calories 111 based on 8 slices

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