Lauren O’Connor a Los Angeles based registered dietitian with Nutri Savvy Health created a guilt-free Pumpkin Pie featuring PaleoPro Sweet Potato Recovery Powder:
What is Healthy Holiday Eating? Its enjoying a heart-healthy balance with a side of indulgence. That means including plenty of vegetables! With Thanksgiving coming around, that sounds nearly impossible. My hubby calls it the “butter” holiday. And it’s generally filled with more starch and sugar than vegetable. But you can make it happen! Read on for learn tips on staying healthy during the “holiday feast”.
Treating yourself to cranberry sauce or a slice of pecan pie is not off-limits, so long as you keep it all in perspective. And enjoying your Grandma’s famous Bourbon Sweet Potatoes is certainly okay, just keep small (and don’t go for seconds). It’s not about avoidance, but how you eat. And when you can choose a yummy treat with little to no added sugars, even better! Try a slice of this guilty-free Pumpkin Pie. It’s creamy, full of flavor and satisfaction! It’s got 11g protein and 4g fiber!
- ½ cup pumpkin puree
- ½ cup Whole milk yogurt
- ¼ cup Ricotta
- 2 eggs
- 1 Scoop protein powder (I used Sweet Potato Recovery Powder by PaleoPro)
- 1 Tablespoon Maple Syrup
- 2 teaspoons or to taste pumpkin pie spice
- 1 cup almond meal
- ¼ cup flax meal
- 1 Tablespoon coconut flour
- 2 Tablespoon butter
- 2 Tablespoons (or to consistency) water
- 2 Tablespoons Erythritol sweetener
- Preheat oven to 350ºF.
- Lightly grease a pie tin.
- Prepare the filling:
- In a bowl whisk together pumpkin, yogurt, ricotta, eggs, maple syrup and protein powder.
- Cover and set a side.
- Prepare the crust:
- In a food processor, combine almond meal, flax, coconut flour, erythritol sweetener and butter and process until well combined.
- Add water 1 Tablespoon at a time until batter forms into a bowl.
- Press crust mixture evenly into pie tin and bake for 15 minutes until slightly brown and crust-like, then cool.
- Pour batter into crust and bake for about 30 minutes.