Happy Thanksgiving! I hope you are having a wonderful holiday! We definitely are! The dogs are playing, and we are relaxing. They are sweet together. Hazel loves her cousin-dog!
What I've really come to talk to you about today is food. Holidays are the hardest when you are trying to stay healthy. However, it is doable! I remember growing up. We would go to my gramma's house, and there would be a giant spread of sweets. They weren't there just after dinner, they were there all day/night long! And they were delicious! I knew this year, beyond having some sides that would be healthy, I wanted to make a dessert that I could safely indulge in.
I mentioned to my dad that I saw a crustless pumpkin pie on Instagram that looked good. He did a little research and found me the perfect recipe, for mini crustless pumpkin pies! They turned out wonderfully! They are gluten-free, flour-free, and packed with protein. The perfect treat!
I did not vary from Taralynn's recipe at all, here it is!
Mini Crustless Pumpkin Pies
For pies:
1 (15oz) can of pumpkin puree
1 egg white
1 tbsp ground cinnamon
3/4 cup unsweetened apple sauce
1 scoop of vanilla protein powder
1 tsp baking soda
1tbsp baking powder
1/4 cup ground flaxseed
For frosting:
10 tbsp vanilla greek yogurt
1 tsp honey
1 tsp cinnamon
Preheat to 350. Mix pumpkin puree and egg white together. Next, add in the rest of the ingredients and mix well.
Fill muffin cups in pan a little over half way each.
Bake 20-24 minutes.
While they are baking, mix together the frosting ingredients. Refrigerate until use.
And that's it! Enjoy!
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