Guiltless Pumpkin Pie

We aren’t sure about you, but hands down our favorite holiday dessert is Pumpkin Pie. Growing up, it’s the only pie Sara would eat, and we both would usually go back for seconds or even sneak a piece for breakfast. Not much has changed since we’ve gotten older; we could eat it every single day over the holiday months. In fact, when we make a pumpkin pie it’s usually gone within a matter of a day at our house.

 

 

• 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.

 

 

• 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.