Pumpkin Pie (High Protein & Low Carb)

1/6 Pie:

270 Calories

19g of Protein

12g of Carbs

15g of Fat

Whole Pie:

1620 Calories

115g of Protein

72g of Carbs

193g of Fat

In a food processor (or by hand) add all the ingredients for the pie crust except for the ice water. Once well combined add ice water little by little while mixing in.

Crust Methods:

Thrown in the fridge for 1+ hours. I recommend doing this in advance as 3-4 hours was perfect.

THEN, Roll out the dough and place in a 9in glass pie dish. Pour in pumpkin pie mixture.

OR

Quick method is to take dough out of the food processor and just press into a greased pie dish until even thickness.

The filling can all be thrown into a bowl and whisked together. Pour over the pie crust once it’s in the pie dish.

Bake at 350 degrees (on the lowest rack in the oven) for 20 min uncovered. Cover with foil and bake for 20 more min. Check for doneness with a little shake. The center may wiggle just a bit. It will continue to set as it cools on counter for 2-4 hours.

INGREDIENTS:

Pie Crust:

1.25 cups (165g) Fit Flour @fit.flour

8 tbsp (1 stick) butter (cubed)

4 packets of Splenda (optional)

1/4 tsp salt

3 tbsp ice water

Filling:

1 - 15oz can of pumpkin puree

1/2 cup (132g) egg beaters

2 tsp pumpkin spice

1/2 tsp salt

3/4 cup (144g) Swerve Brown