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Foodie Friday: Pumpkin Bake

 © Studiogi | Dreamstime.com
© Studiogi | Dreamstime.com

The fall is a becoming a distant memory but the flavors of the season don’t have to to be with this quick and easy pumpkin bake. Think pumpkin pie sans crust with a bump in the protein department. Like many of my recipes this one can be tinkered with to suit your needs by modifying the spices and protein content to fit in with your diet. You can even serve it warm or chilled to make it extra versatile. My favorite way to eat it is in a big square served cold for breakfast.


Pumpkin Bake
Serving Size: 9

4 whole eggs
1 15 oz can pumpkin puree (NOT pumpkin pie filling)
1/2 cup milk (any regular dairy, soy milk, coconut milk, etc.)
6 packets artificial sweetener or your preferred 1/4 cup equivalent to sugar
2 scoops vanilla protein powder
2 tsp vanilla extract
1 tbsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground clove
1/2 tsp salt

Preheat oven to 350 degrees.

Spray a 9 x 9 baking dish lightly with cooking spray.

Beat eggs in a large mixing bowl with pumpkin until evenly combined. Add milk, sweetener, protein powder, vanilla, all spices and salt. Mix thoroughly, ensuring protein powder is completely incorporated.

Pour mixture into prepared baking dish. Bake for 45-50 minutes or until a knife inserted in the middle comes out clean. There may be some slight jiggle even when it’s done, but it will firm up at it cools.

This recipe is very much like a pumpkin pie but you may not find it as sweet as a typical pie. I used Sweet N Low in this particular recipe but not everyone is comfortable with that. Feel free to adjust the sweetener to your liking. Different types of sweetener can cause differences in baking so if you choose to use something other than what is listed just keep a careful eye on it while baking. You may need to reduce heat and/or baking time slightly, especially if you use a natural sweetener like honey as this can cause quicker browning.

Per serving:
90 calories
7g carbohydrates
2g fiber
3g fat
9g protein

Nutrition data comes from the United States Department of Agriculture National Nutrient Database for Standard Reference and is posted for general reference. Your recipe may or may not be nutritionally similar and will depend on the brand of products used as well as the specific quantity of your ingredients.
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About the Author
Alicen Ronan is a personal trainer, fitness consultant and fitness writer based out of the Kansas City metro area. She has been a certified personal trainer since 2009 when she decided that she wanted to help others make positive lifestyle changes. She is available for personal training session 7 days a week both in the Kansas City metro and virtually.

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