Guiltless Pumpkin Pie (Clean Eating)

graham cracker crust:

◾4 full graham cracker sheets
◾3/4 cup mashed banana OR 1/4 cup melted butter
◾1/4 cup protein powder (we used Trutein Cinnabun) OR 1/4 baking stevia
◾1/4 tsp cinnamon
◾1/4 tsp salt

Preheat oven to 425 degrees and spray a 8 or 9″ pie pan with nonstick spray. To make your crust, in a medium bowl, crush graham crackers and mix with banana (or butter) and protein powder (you may need to add a little bit of water to get this to mix, but you want a very thick “dough”). Press “dough” into pie pan to form your crust. Bake for 5-6 minutes, then remove from oven to cool.

For pie filling:

◾1 (15 oz) can pumpkin puree
◾2 egg whites
◾1/4 cup sugar-free or low sugar syrup
◾1.25 cups unsweetened almond milk
◾1/2 cup baking stevia or sweetener that measures like sugar
◾1 tbs pumpkin pie spice
◾3/4 tsp salt
◾3/4 tsp vanilla

Combine all ingredients and mix until well combined. Pour into prepared crust pan and cook at 425 degrees for 15 minutes. Then reduce temperature to 325 degrees and continue to bake for another 35-40 minutes. Remove pie and let cool, then place in the refrigerator overnight or for at least 4 hours.

Servings: 8;  Calories: 100;  Fat: 1.5 g;  Carbs: 19 g;   Fiber: 3.5 g;  Protein: 6 g;


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