Lo-Carb Pumpkin Pie Recipe

Lo-Carb Crust-less Pumpkin Pie Recipe

If you are a Hot Mama trying to shed those post-baby pounds, overindulging in a huge Thanksgiving meal can cancel out a week’s worth of sweating on the treadmill! Yikes! To avoid this potentially way ward moment on the Friday morning scale, I suggest sticking to skinless turkey breast sans gravy, baked sweet potatoes, and loading up on salad and vegetables. To avoid eyeing the 800-calorie per slice pecan pie, I am arming you with a recipe for a Crust-less Pumpkin Pie that is less than 100 calories per serving, lo-carb, and full of skin nourishing vitamins A and C. The best part is that it’s a cinch to make!

Ingredients:

1 large can Libby pumpkin

1 cup unsweetened vanilla Almond Milk (40 calories)

5 packets Truvia sweetener (splenda can be substituted)

2 scoops Vanilla Whey Protein Powder

1 tsp. salt

1 tsp. cinnamon

1 tbl. Vanilla extract

Place all ingredients in a food processor or blender and blend until smooth.

Bake in a glass pie-pan for 30 minutes at 350 degrees.