Hey y’all!!!!! Omgggggggg,
IT’S THANKSGIVING MAÑANA!!!!
Who’s cooking what? I’m dying to know!? Well, I kinda cheated, I’ve already celebrated Thanksgiving:) yep… Last Sunday, and it was a blast. I know weird and early. It was mom’s Bday on the 22nd and we had family in town, so we decided to have it a week early. Otherwise, it would’ve just been us 3 on the actual day. Wompwomp. I’ll be sharing pics on this weekend;) I of course made my classic and (favorite to most peeps) SUGAR FREE CHEESCAKE. Oh and a shaved Brussels sprout dish that I promise to share next:)
Anyway….even though I’ve already had my thanksgiving, you know it ain’t stopping me from continuing to celebrate it till Saturday, at least:) lol. I’ve still got 3 “FRIENDSGIVING” celebrations to feast on!
Listen, it’s totally unrealistic to think that this time of year, is the best time to maintain or even lose weight. Let’s get real chicks. November & December are months of curves! That’s right…I’ve decided to just enjoy everything I want to enjoy, while still keeping a balance. To be totally honest, I haven’t really worked out to much these last couple weeks. Eeeeek, you know what!? WHATEVER!!!!! speaking of balance and enjoying….. Boy have I got a yummy recipe for y’all!!!!!!
WHO DOESN’T LOVE PUMPKIN PIE!? well, you are weird if you don’t. Seriously. I die for pumpkin pie! Well, really… anything that resembles pie. Lol. This recipe was concocted by my MOST FAVORITE BLOGGER EVER!!! Have you ever checked out www.proteinpow.com??? Those of you who are always asking me how I think of all of these weird substitions, well, here’s your answer! Anna from Protein Pow has been an absolute inspiration in my kitchen.
Her recipes are not only super easy, they also allow you to eat all of those yummy flavors and textures that we all loveeeeeee, without the guilt. She uses loads of different protein powders and really interesting ingredients to create the ultimate (& usually very low sugar and carbs) desserts and meals. Enserio….(Spanish;) I don’t don’t the effff she does it.
So…on this episode of From Fries to Fit, in honor of this wonderful Thanksgiving holiday…. I’m am sooooooo happy to announce that I have yet again, stalked her blog, and made another one of her delicious creations!!
THE CRUSTLESS PUMPKIN PIE!!!!
These are the perfect texture and seriously feel like the real deal!
I used these little silver tartlet ramekin things, but you could also use a regular muffin tin. Optional & helpful tip: add the silicone muffin cases instead of just filling batter right into the pan. They are really great for “not sticking” to the sides.
This recipe will grant you 6 lovely single serving pies:)
Make these tonight! they are sooooooo easy, I swear! Have them ready, refrigerated, and I promise, NO ONE will even think that they are the healthier alternative! Sneaky!;)
- ½ can of pumpkin puree
- ¾ cup of liquid egg whites
- ¼ cup of vanilla ( cinnamon swirl )whey protein powder (I used Cellucor’s cinnamon swirl)
- 1 tsp of toffee flavoring, even vanilla flavoring (optional….great if you have a gnarly sweet tooth 😉
- 1 tsp of cinnamon or pumpkin pie spice
- *unsweetened almond milk
- *vanilla whey protein
- *fat free sour cream or 0% greek yogurt.
- Mix in until desired thickness.
- *sprinkle cinnamon and crushed walnuts or pecans for crunch!
- mix all ingredient with a hand mixer and bake at 330 degrees F. for 30-40 minutes. I found that with my more shallow ramekins, I only needed 30 mins, but in deeper muffin tins, perhaps more time. Also depends on oven.
- keep checking for doneness. Try using a toothpick through center.
- Let cool once out of the oven.
- Prepare your protein frosting, top, and serve,
If you LOVEEEEEEE this recipe, HOLLLLLAAAAA!!!! Im completely obsessed! I’ve used so many of her recipes, it’s ridiculous. She’s got an amazing book out right now, that is full of these fab recipes. If you want it…….you won’t be sorry!!!
I hope all of you beautiful friends have a happy thanksgiving and enjoy your friends and family! I know I will!
You ARE BLESSED!