Tuesday, October 13, 2015

Pumpkin Pie, 21 Day Fix Style

21 Day Fix Pumpkin Pie


1 can pumpkin (2 cups pureed roasted pumpkin or other winter squash)
1 cup nonfat skim milk
1/4 cup powdered stevia extract (or other non-nutritive sweetener)
2 large eggs
2 tablespoons molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
dash cloves
1/2 teaspoon salt
Cooking spray

Prepare a pie pan with cooking spray. Preheat the oven to 425°F. Combine the pumpkin, milk, sweetener, eggs, molasses, spices, and salt in medium bowl and stir until smooth. Pour mixture into pie pan or ramekins. Bake for 15 minutes at 425ºF. Reduce the oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from the edge comes out clean. Cool the pie before serving. This recipe serves eight. Store in the refrigerator.

It was hard to get out of the pie pan.

Container Break Down
2/3 green container
1/4 red container

The 21 Day Fix Eating Plan allows 2 cups (8 oz.) of of coffee and tea a day. Each cup of coffee or tea can have 1 to 2 tablespoons nonfat skim milk and 1 to 2 teaspoons of raw sugar, honey, molasses, maple syrup, agave syrup, or stevia. If you don't have coffee or tea you can use the coffee and tea allowance of 1/4 cup and up to 4 teaspoons of sugar for other things like PIE! Each slice of this pie has 1/8 (2 tablespoons) cup of milk and 1 1/2 teaspoons of stevia and 3/4 teaspoons of molasses.

1 cup of diced winter squash equals one green container. One cup of diced pumpkin yields about 1/3 cup of pumpkin puree.

Roasted Pumpkin

Inspired by my favorite pumpkin pie recipe published by eagle brand and this light and crustless pumpkin pie recipe. Per the reviews on the crustless pie recipe, it might be nice to bake it in ramekins.

Roasted Pumpkin Becoming Pumpkin Puree

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