'Tis the season for all things pumpkin! I don't know about y'all but this is my FAVORITE time of year to bake all the goodies! In the ingredients list you will find links to what I used. I am not sponsored and make no profit from mentioning these companies. I simply want to make your life easier :)
Go ahead, play around in the kitchen, get the kids involved, make a mess! This is quite honestly a fail proof recipe that even a first time baker could make.
1/4 cup liquid egg whites
1/2 cup pumpkin purée
1/8 cup almond milk (unsweetened)
1 tsp stevia/sucralose (or other sugar alternative)
1 tsp cinnamon
Optional for cheesecake topping:
1 cup plain nonfat greek yogurt
1.5 tbsp sugar free, fat free cheesecake pudding mix (Jell-o brand)
Mix ingredients until smooth.
Pour mixture into 3 pie crusts (they will slightly rise while baking but will go back down).
Bake for 15 minutes at 400F, then an additional 25-30 minutes at 325F. If using a convection oven drop to 300F instead of 325F.
Optional: Allow pies to cool for about 15- 20 minutes. Mix the yogurt and cheesecake pudding mix. Place cheesecake topping in a plastic baggy or a pipping bag. Once pies are cooled, swirl the cheesecake topping as desired on top of pies. Enjoy!
Approximate macro for each pie without cheesecake topping: 150 calories
7 grams protein
17 grams carbs
5 grams fat
Make this recipe and tag @sophrosynhealth_coaching on Instagram