A healthiful way to enjoy the holidays, this pumpkin pie is Amy Adams’ guilt-free favorite
Amy Adams' Favorite No-Excuse Pumpkin Pie
- 1 cup organic pumpkin puree
- 3 egg whites
- 1½ tsp pumpkin pie spice
- 1½ scoop of vanilla protein powder
- 1 tsp vanilla extract
- 3 tbsp Splenda brown sugar blend
- Pie crust
- 9 whole graham crackers
- 2 tbsp coconut butter
- 3 tbsp egg whites
- ½ cup old fashioned oats
- 3 Tbsp firmly packed dark brown sugar
- 1 tsp pure vanilla extract
- ⅛ tsp salt
Preheat oven to 350°.
Process crackers in food processor until finely ground. You can also place crackers in plastic bag and crush using a rolling pin (or in my house, a wine bottle). Combine crumbs, coconut butter, egg whites, oats, brown sugar, vanilla and salt, stirring until crumbs are moistened. Press mixture evenly into 9 inch pie pan. Blind bake for about 7minutes or until firm. Let the crust cool completely before filling.
Combine all the ingredients for the pie filling and blend thoroughly with a mixer on medium speed. Fill the pie crust and bake for 10 15 minutes or until set. Knife inserted to center should come out clean.
Serves 6-8. Per serving: 154 calories, 19g carbohydrate, 8.5g protein, 4.15g fat.
About the Author
Also try Amy Adam’s favorite Protein Pancakes.
See exclusive photos of PARADE’s cover star Amy Adams
Recipe courtesy of Amy Adams & Gina Gesamondo, registered nutritionist.