PUMPKIN PIE For the HOLIDAYS

Hey guys didnt want to post this in pre contest since i havent perfected it enough to call it precontest, but if you are trying to be sane a eat clean this is a great recipe i worked on most the day and it tastes WONDERFUL very near the real thing. Mind the macro counting. I counted it as specific as i could in a college dorm with limited supplies and such, but if you follow recipe and count yourself it will be just as tasty and near what i specified for the macros

PIE CRUST

1/2c.(113.5g) oikos greek yogurt fat free

1/2c. ww flour

2tbsp canola oil

1tsp stevia(not really needed)

1tsp cinnamon

1tsp nutmeg

3/4 tsp salt

MIX TOGETHER THROUGHLY, makes a dough ball, PRESS INTO GLASS OR PIE PAN

CRUST MACROS total:19pro/51.4cho/29fat/8.6fiber

                   1/8slice 2.4pro/6.4cho/3.6fat/1.1

PUMPKIN FILLING

1 can (15oz) pumpkin plain

8floz skim milk

183g egg whites(i used egg starts)

2 tsp stevia (not really needed pumpkin is a mild sweet, just add if you NEED IT)

1 tsp cinn

1 tsp nutmeg

TOTAL : 1.75 fat/44.5cho/34pro/17.5fiber

1/8 slice filling  .2f/5.6cho/4.25pro/2 fiber

1/8 slice of filling and crust combined

3.8f/11.6cho/6.65pro/3 fiber

COOKING INSTRUCTIONs

Take pie crust ingredient

Mix into doughy ball

Press into Pre Pammed Pan

Poke holes in dough with fork to prevent air bubbles from pushing crust up

Pre heat oven to 350

Bake for 15-20 min

Cool

Mix Pumpkin Filling together

Pour into crust

Pre heat oven to 425

Bake for 15min REDUCE to 350, then let it bake for additional 45 min 

Watch to prevent burning, depending on oven, use fork/knife to check for thorough cooking

LET COOL

ENJOY! With Ice cream(recipe soon to come once i get an icecream maker ;) )

This should help you guys with the holidays. I am going to try other pumpkin recipes since it is so low in cals across the board

hope you enjoy

look at these pics...it turned out well. My NON BODYBUILDER, PICKY ROOMIE LOVED IT

Happy Holidays

Lucas

So that is roughly 32 fat/96 carbs/56 proteins (estimate, all rounded up). I could fit that into a meal (or atleast I tell myself that incase it is good...and I eat it all).

I love pumpkin pie, I really do. I rarely eat it....like thanksgiving plus one or two slices a year my grandma makes. So if this taste good...buddy I will be in love.

You say the stevia is not required?

I mean i like the taste of Glutamine bro...im weird, but seriously ITS GOOD. I am southern and i love me some punkin' pie!

You could yes eat the whole thing...so could it...would reccommend it though, Get more nutritious stuff in you. THis is nutritious but still vary it up a little, but hey man. GO FOR IT.

This stuff is good. 

Check out my biscuit recipe in precontest...ITs good too.

Lucas

YES evap skim MORE CARBS

alot more carbs

You can reduce carbs more by using almond breeze unsweetened and fat will go up a little

Pretty much have destroyed this healthy treat. I am going to make this when i get home for Tgiving and make it even healthier and perfect it. It is rediculously good I think it is my best yet.

I dont think i will have to cheat meal tgiving after all. I got healthy punkin pie and turkey is healthy, potatoes are healthy(can make mashed olive oil potatoes) and veggies. I love being healthier in the offseason. I can now see abs and some striations better than when i was eating junkie and less dedicated.

Lucas

Okay, Sean, you told me to quit lurking so I guess it's only right that my first post be a recipe..... 

How about "Upside-Down Pumpkin Cheesecake":

•  1 15-ounce can pure pumpkin
• 1 8-ounce container Cool Whip Free
• 1 8-ounce container fat-free cream cheese
• 7/8 cup fat-free sour cream (just shy of 1 full cup)
• 3 1/2 sheets low-fat honey graham crackers, crushed finely
• 2 droppers full liquid stevia
• 1 tablespoon lemon juice
• 2 teaspoons pumpkin pie spice

Make sure all cold items are set out long enough to get to room temperature to work with.

Combine cream cheese, Cool Whip, Sour Cream, Lemon Juice, and Stevia.  Stir until thoroughly blended.

Add pumpkin and pumpkin pie spice and fold into mixture until blended.

Spoon mixture evenly into glass serving dish (like 8x10 pyrex dish).  Top with crushed graham crackers.

Chill for 2 hours.  Makes 10 servings.

121 calories, 1 g fat, 204 mg sodium, 23g carbs, 1.5 g fiber, 6g sugars, 5g protein

Hey Kim, is that you?? This sounds easy and delishious.  I think I'll try it for Thursday!

Hey Jane,

Missed you at class tonight!  Kori had us trying to commit muscle suicide again tonight.  Yippee, we get Thursday off so no legs this week.....  Have a great TKSGV.

Does anybody know if you can substitute powdered stevia for liquid?  If so, what's the conversion?

Thanks!

Bulk Conversions

Note: This chart compares 4 types of packaged stevia (stevia blends in packets and in some other form such as a jar or shaker) with artificial sweeteners that have been bulked up to equal sugar volume for volume. 

Note 2: To avoid a bitter taste: Although stevia sweetening strengths vary from one brand to another, when you use a brand high in steviosides, you can achieve a sweeter taste without bitterness. This chart is based on using an extract with over 90% steviosides and a minimum of 30% rebaudiosde A. Consequently, when using a pure stevioside with less then the stated requirements, reduce the amount of stevia listed on the chart above by about 30% - the final product will not be as sweet, but you'll avoid the bitter taste.

eh...hard to know. I like the powder it has less other chemicals. Its just straight stevia. I wouldnt know. I would just drop stevia into a tsp and go from there.

Lucas