I don't know about you, but I love Thanksgiving. Everything from spending time with loved ones to the big feast makes it one of my favorite holidays.

Although, for someone who is actively pursuing fitness goals ... Thanksgiving can be tough. Stuffing, cranberry sauce, rolls, casserole, and every other classic Thanksgiving dish is full of fats, carbs, and empty calories.

Heck, my biggest weakness is the pumpkin pie, which is arguably the least macro-friendly dish of them all!

But, instead of giving in this year, I decided to put together a delicious, high-protein pumpkin pie recipe that I could feel less guilty about indulging on this Thanksgiving.

The recipe is fairly easy, takes about an hour, and is something you definitely need to try this year!

PROTEIN PUMPKIN PIE

Servings: 8 (1 serving = 1/8th of the pie)

Ingredients:

Filling

• 1 Cup of Greek Yogurt
• 2 Eggs
• 2 Cans of Pumpkin (15oz)
• 2 Scoops of Level-1 Pumpkin Spice Latte
• 2 tbsp of Pumpkin Pie Spice
• 2 tbsp of Sugar Replacement
• 1/2 Cup of Sugar-free Maple Syrup
• 2 tsp of Vanilla Extract
• 1/2 tsp of Sea Salt

Crust

• 2 Cups of Protein Oats
• 1/2 Cup of Unsalted Butter, melted
• 1/2 Cup of Powdered Sugar Alternative
• 1/4 tsp Cinnamon
• 1 tsp Salt

Directions:

1. Preheat the oven to 350 degrees. Grease a 9in pie pan.

2. Start by making the Crust. Place the oats, melted butter, powdered sugar, cinnamon, and salt in a food processor. Blend until well combined and the oats clump together, about 20-30 seconds.

3. Cover the bottom and sides of the pie pan with the crust, firmly pressing it in. When done, bake the crust for 6 minutes.

4. Make the filling. In a large bowl, add eggs and coconut sugar. Whisk them together until the coconut sugar is dissolved and mixed well with eggs. Add in the remaining ingredients and mix until well-incorporated. Pour the filling on top of the partially baked crust.

5. Bake for 35-40 minutes or until custard is set and the crust is slightly browned. If you notice your crust browning too quickly, wrap aluminum foil around the edges to prevent the crust from burning.

6. Let cool for 30 minutes to help set your pie. You can serve it right away or refrigerate for up to 2 days! Cut the pie into eighths, and each slice will account for one serving.

MACROS PER SLICE (IF CUT INTO 8 SLICES):

Calories: 340
Protein: 17g
Carbs: 32g
Fat: 16g
Fiber: 6g

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