Traditional pumpkin pie is filled with fat and carbs. We have updated your classic pumpkin pie, reduced the fat and carbs, and even added in some chocolate. Avoid the food hangover and make it through Sunday night football with this pumpkin pie overhaul.
One of the worst things about having food sensitivities, and diet restrictions is when your baking for other people. I love to bake but unfortunately I have no idea what half of my concoctions taste like. I made these awesome pumpkin bars to take to Neils parents for thanksgiving. I was very nervous because like I said I was gifting them with no clue what they tasted like. Just in case they were less than desirable I packed them in an adorable little box I decorated. After dinner I sat back and watched as Neils mom ate one, his Aunt ate one, Neil ate one. They each had one more, Neil ate four more and before you know it they were gone. I’d say it was a success!
Ingredients:
1 cup oats
1 cup pumpkin puree
1/2 cup Greek yogurt
4 egg whites
1 scoop whey protein
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp vanilla
1/4 tsp baking soda
1/4 tsp salt
4 stevia packets
1/4 cup Gingerbread sugar free syrup (available at Brewed Awakening)
2 tbsp carob chips
Instructions:
1. Preheat oven to 350F.
2. Line a 9×9 baking pan with Pam.
3. Combine all ingredients except the chocolate chips. Transfer ingredients to a blender and process until smooth.
4. Pour into baking pan. Add chocolate chips.
5. Bake for 50 minutes.
MACROS: Calories – 87 Carbs – 12g Protein 7g – Fat 2g
Traditional Pumpkin Pie:
Calories – 229 Fat 10g – Carbs 29g – Protein 4g…..
With love from the Trench kitchen,
xo Erika ♥
