{Protein} Pumpkin Pie with Gingerbread Pecan Crust

IMG_5814I hope you all had an absolutely amazing Thanksgiving weekend.  I know I did – my family lives in Tampa, Florida so it’s been an easy weekend laying in the sun by the pool, going on morning runs, baking, doing HIIT circuit boot camps with my sister, brother, AND parents (and teaching my mom and dad how to SQUAT!), walking my dog around the golf course, going to the local outdoor mall for happy hour drinks, and cleaning out my old closests with tons of old memories. I also got a LOT of those small annoying errands done as well – fixing the headlight on my car, hemming new work pants (from here), and a little bit of online shopping for my family because there is NO WAY you will find me in a mall on Black Friday. IMG_5728

I found this quote and absolutely love it.  I’ve been spending less time on my phone and more time actually living. I don’t ever want to be that person who is so into themselves and their phone and social media and comparing their lives to those people who post their highlight reels on Facebook INSTEAD of what is going on around them – their friends and family and real SOCIETY.IMG_5801

What else I accomplished this weekend?  Baking a healthy pumpkin pie with added protein + a sweet and salty gingerbread pecan crust!

This recipe isn’t too sweet and is perfect t0 eat any night of the week.  You could remove the crust for a recipe that’s super low in calories and fat but I love the hint of creamy, salty, buttery (with NO butter) crust to bite into along with the smooth, sweet, pillowy pumpkin filling.  The contrast is to die for.  The crust has molasses, sea salt, and pumpkin pie spice.  When baking, the pecans take on a delicious roasted flavor. Perfection.

I actually topped this with a scoop of full-fat, full-sugar vanilla ice cream and enjoyed every single bite.  You really can’t go wrong with how delicious AND healthy this is.

{Protein} Pumpkin Pie with Gingerbread Pecan Crust

[Adapted from Juli at PaleOMG]

Serving Size: 8 slices

Ingredients

Filling:

  • 1 15 oz can pumpkin puree
  • 1 cup unsweetened almond milk
  • 2 eggs
  • 1 scoop MTS Nutrition Cinnagram Whey
  • 6 packets stevia
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice

Crust:

  • 2 cups pecans
  • 1/2 cup coconut oil
  • 2 Tbsp molasses
  • a hefty grind of sea salt

Instructions

  1. Preheat oven to 350.
  2. Spray a pie dish and set aside.
  3. Whisk together all filling ingredients in a large bowl.
  4. Pour pecans, coconut oil, molasses, and sea salt into a food processor and process until it sticks together (but not too much- you still want some texture).
  5. Press mixture into pie pan and then pour filling ingredients into crust lined pan.
  6. Bake for 50 minutes (cover pie with aluminum foil if the pecan crust starts to smell burnt instead of ‘roasted’).
  7. Cut into 8 slices and serve with reddi-whip or vanilla ice cream!

Nutrition (without Crust): 60 calories, 2 g fat, 5 g carbs, 5 g protein

Nutrition (with Crust): 322 calories, 27 g fat, 12 g carb, 8 g protein

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Along the whole spread from my family Thanksgiving:

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Thankful for so much right now and want to continue to grow, gain confidence, and learn in so many areas of my life.

What do you hope to continue to learn this year and what are you thankful you have learned so far this year?

Also let me know if you try out this healthy pumpkin pie!!