Pumpkin Pie Recipe

No Thanksgiving is complete without cutting into a pumpkin pie!

This recipe is simple! To enjoy this pie at Thanksgiving dinner, just take 5-10minutes after lunch to toss the ingredients in the blender. Then, pop it in the oven for under 30 minutes while you sit back and get cozy, sipping apple cider or a cranberry mocktail, emaybe enjoying some company or a little "me time". Let in the fridge for a few hours, and voilà! A crowd-pleasing dessert that’s ready to shine at your Thanksgiving table!

And they'd never know it's only 60 kcals per slice! So of course on serving is 2 slices (1/4 pie) on the nutrition facts below ;)

Now, I know what you’re thinking... can it really be that good? After plenty of testing and tweaking, I can confidently say this is the one—the ultimate recipe! The real test will be serving it at my family Thanksgiving in just a few days. For now, I’m relying on feedback from my inner circle. My boyfriend, who’s never shy about pointing out my kitchen flops, had this to say:

This tastes like the real deal! - my boyfriend

Without further ado, here’s my FoodFlip* for the classic pumpkin pie!

Pumpkin Pie FoodFlip

Ingredients

• ~3/4 cup (200g) pumpkin puree, about half a 15oz can

• 2 eggs

• 1 cup (226g) 2% fat cottage cheese, blended 

• 1/4 cup (56g) swerve (granulated zero-calorie sweetener)

• 1/2 scoop (15g) vanilla whey protein powder (Optimum Nutrition brand)

• 1 package gelatin (7g)

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• pinch of ground cloves

• pinch of ground cardamom

• 1/4 tsp salt

• 1/4 tsp melted butter 

• pie crust (optional, not included in nutrition facts)

  
  

Directions

1.  Preheat the oven to 325 F. Lightly grease an 8-inch circular baking dish with 1/4 tsp melted butter or cooking spray.

2.  Combine and blend (either using a blender or immersion blender) pumpkin puree, maple syrup, cottage cheese, and eggs. 

3. Combine all dry ingredients, then slowly add to the blender by adding in batches

4. Transfer blended contents to a greased baking dish (or an optional pie crust)

5.  Bake for about 25 minutes, until most of the pie is cooked through (if you touch the center of the pie surface, it should be slightly wet; it will finish firming up in the fridge!)

6.  Remove from oven and allow to cool.

7.  Once cooled, cover and place in fridge for 3 hours, or overnight.

8.  Serve!

   
   
   
   

   *What is a FoodFlip™? It’s a version of a party favorite that’s been healthified AND  remains just as satisfying! If it doesn’t hit the mark, well... it’s a food flop! Let me know if this recipe earns its place as a foodflip™ for you.

   
   

   If it does, add this recipe card right next to your classic pumpkin pie recipe for safekeeping—you might just find yourself reaching for it year after year!