Here’s the goods on this one. I found new zero calorie sweeteners with which to cook and went crazy. This pie is so good I crave it and will eat it for breakfast if I have some left. At 461 calories, 46 grams of protein in the whole pie, I can eat a nicely sized portion of this pie and not feel any guilt pangs! Thanksgiving will be year-round with this goodie.

Watch me cook this recipe on my YouTube Channel!

Crumb Crust:

1 tablespoon toasted or regular rolled oats
1 teaspoon monk fruit sugar substitute (Lokanto)
1 teaspoon cinnamon
Cooking spray

1 15-ounce can organic or regular pumpkin puree
1 cup egg substitute or egg whites
1 scoop or 1/3 cup fat free unflavored protein powder (Biochem is what I use)
1/4 cup low fat buttermilk
1 1/2 teaspoon vanilla extract
1/2 cup brown sugar substitute (Swerve)
1/2 cup monk fruit sugar substitute (Lokanto)
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
1/8 teaspoon white pepper

1) Preheat oven to 350°.

2) Whirl together first 3 ingredients in a blender or small food processor until oatmeal is ¼ original size or less. Spray a 9” spring-form or glass cake pan with cooking spray. Dust the inside of the pan with the oatmeal mixture and set aside.

3) Place the remaining ingredients into the bowl of an electric mixer with whisk attachment or by hand with a whisk, mix until blended.

4) Pour mixture into crust coated pan. Bake for 45 to 55 minutes or until knife inserted into edges of pie comes out clean and center of pie is set. Glass pans will take longer than metal. Cool pie in pan on a rack, then if desired refrigerate at least two hours before serving. Dust with O calorie confectioners sugar if desired. Serve with non-fat whipping cream or your favorite garnish. Enjoy! Serves 6 to 8

Nutritional Data
Stats are for WHOLE PIE

Calories 461
Total Fat 1.08g
Cholesterol 2.5mg
Total Carbs 243g
Protein 46g

As always, Enjoy!!!!

Have a Happy Thanksgiving!!

Epicuriously yours,
Melinda