Pumpkin Pie with Sourdough Crust Zesty South Indian Kitchen
Instructions. Combine all of the ingredients into either a large bowl or food processor. Mix or process them together. Pour your mix into pie dish coated with non-stick cooking spray or Pre-made Crust. Bake it on 350F/176C for 30 minutes. Reduce to 300F/148C and bake for an additional 15-20 minutes.
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When it comes to protein, a typical slice of pumpkin pie contains around 3-5 grams of protein, depending on the specific recipe and portion size. While this may not seem like a significant amount, it can still contribute to your overall daily protein intake, especially if you enjoy pumpkin pie regularly.
Protein Pumpkin Pie Eggland's Best
Instructions. Preheat the oven to 350°F. In a bowl, whisk pumpkin puree, almond milk and Greek yogurt. Add protein powder, pumpkin pie spice and cinnamon; Whisk again. Add eggs and egg whites and whisk until just combined. Pour filling into pie crust. Bake 40 minutes, covering with foil after 25 minutes.
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Pour the filling into the unbaked pie crust. Bake at 375° for 50-60 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan.
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The amount of protein in pumpkin pie can vary depending on the recipe and ingredients used, but on average, a typical slice of pumpkin pie contains about 3-5 grams of protein. Pumpkin itself is a good source of protein, with one cup of cooked, mashed pumpkin containing about 2-3 grams of protein. Additionally, pumpkin pie often contains eggs.
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Scroll for Recipe. The full list of ingredients, quantities and instructions can be found in the printable recipe card below. Add milk, pumpkin, apple, protein powder, honey and pumpkin pie spice to a high speed blender, and blast until you get a super smooth consistency. Pour into glass, add a straw and devour!
Protein Pumpkin Pie Recipe The Protein Chef
mix all ingredients together in a bowl and pour into graham cracker crust! bake at 350 for 25 minutes, then reduce temperature to 300 and bake for an additional 20-25 minutes, until knife comes out clean at the center. let cool on a wire rack for about 1 hour before covering and refrigerating until ready to eat. then whip this up to go on top!
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Protein: 3 grams; Fat: 7 grams; Carbs: 19 grams; Fiber: 7 grams; Vitamin A: 209% of the Daily Value (DV). And while pumpkin baked goods like pie and quick bread may offer some extra vitamins,.
Pin on Recipe
Line your pie dish with dough, prick the bottom with a fork, and line with parchment or foil. Fill the foil with pie weights (or use uncooked rice or beans), then bake in a 425° F oven for 8 minutes. Remove the parchment or foil (and weights), then bake until the crust is just starting to brown, another 5 to 6 minutes.
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There are 323 calories in 1 piece of Pumpkin Pie. Get full nutrition facts and other common serving sizes of Pumpkin Pie including 1 oz and 100 g. Register | Sign In.. Calorie breakdown: 41% fat, 52% carbs, 7% protein. Common Serving Sizes: Serving Size Calories; 1 oz: 60: 100 g: 210: 1 piece (1/8 9" dia) 323: Related Types of Pies: Pumpkin.
Mini Pumpkin Hand Pies
Preparation. Preheat your oven to 400 degrees F. Mix your pumpkin, eggs, vanilla & almond milk together and then add your dry ingredients (protein powder, sweetener, spices, baking powder). Once combined, pour into a greased or sprayed glass pie pan & sprinkle with fall sprinkles if desired! Bake for 15 min and then reduce the heat to 325.
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Amount of fiber in Pumpkin Pie: Fiber 18g. 72%. How much protein is in Pumpkin Pie? Amount of protein in Pumpkin Pie: Protein 12g. Vitamins and minerals. Fatty acids.
Pumpkin Pie with Sourdough Crust Zesty South Indian Kitchen
Pumpkin Nutrition Facts. A one-cup serving of cooked pumpkin (245g) that is boiled and drained with no added salt provides 49 calories, 1.8g of protein, 12g of carbohydrates, and 0.2g of fat. Pumpkin is a great source of vitamins A and C, potassium, and phosphorus. The following nutrition information is provided by the USDA.
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Place rolled dough onto 4½" pie dish and tuck it in. Trim extra edges with kitchen scissors or a sharp knife. Line inside with parchment paper, put pie weights or beans in, and pre-bake crust for 10 minutes. Remove weights and parchment paper, bake another 5 mins. Remove from oven and cool completely, about 20 minutes.
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Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Whisk pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt together in a medium bowl until smooth. Pour into crust. Bake in the preheated oven for 15 minutes.
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Spices: Instead of prepared pumpkin pie spice, try adding a small pinch each of ground nutmeg, ground cloves, ground ginger, and/or more cinnamon to taste. Or make a big batch of homemade pumpkin pie spice and measure 1/4 teaspoon from that. Milk: We usually use skim milk.