My favorite thing about this time of year is the smell of a scrumptious pumpkin pie baking in the oven.  Of course, we can’t indulge in this fall delicacy as often as we want to unless we want to look like a stuffed turkey!  I’ve come up with this delicious recipe for low fat, gluten free, Pumpkin Pie Protein ‘Bread’- this recipe is simple to make and cures that craving for fattening pumpkin pie!  Not only is pumpkin itself delicious in this recipe, it packs a nutritional punch as it is full of iron, zinc, fiber and antioxidants!  Bake up some of these easy squares for your next fall gathering!  I like them as a post workout snack to replenish my glycogen stores after a hard training session!  You will ‘fall’ in love with them!

Ingredients:

• ½ cup Splenda Brown Sugar blend
• 4 oz jar baby food applesauce (unsweetened)
• 2 tsp ground cinnamon
• 1 ½ tsp. ground ginger
• ½ tsp. ground clove
• 1 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp salt
• 2 tsp pure vanilla extract
• 4 large egg whites
• 15 oz can raw pumpkin
• 2 cups quick oats
• 2 scoops Level 1 Ice Cream Sandwich protein powder
• ½ cup almond milk
• ½ cup chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees.  Spray a large rectangular pyrex baking dish with non-stick cooking spray.
2. Combine the first 11 ingredients in a large mixing bowl.
3. Add the quick oats, protein powder, almond milk and walnuts one at a time, blending well.
4. Spread the mixture evenly into the baking dish and bake for 30 minutes.

Makes 20 squares

Each square:

• 70 calories
• 3 g fat
• 10 g carbs
• 5 g protein

For a few more healthy pumpkin treats, you can check out our recipes for Pumpkin Protein Cookies, Protein Pumpkin Bread Recipe, and Pumpkin Spice Protein Pancakes Recipe on our blog, too.

Have a healthy recipe that you make with a 1st Phorm product?  Shoot it to us at recipe@1stphorm.com … and we’ll feature you and your recipe here on the 1st Phorm site!

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