@brookemoly: Happy to report the scale will not be looking spooky this season 🎃👻 High-Protein Crustless Pumpkin Pie Ingredients * 1 can (15 oz) pumpkin purée * 1 package silken tofu, about 12–14 oz * 1 cup liquid egg whites * 1 cup allulose or your preferred granulated sugar-free sweetener * 2 tsp pumpkin pie spice * 1 tsp cinnamon * 2 tsp vanilla extract * ½ tsp salt Directions 1. Preheat oven to 350°F. 2. Add the pumpkin, silken tofu, egg whites, allulose, spices, vanilla, and salt to a blender. 3. Blend until completely smooth and creamy. You don’t want any tofu texture remaining. 4. Pour into a lightly sprayed 9-inch pie dish. 5. Bake for approximately 50–60 minutes, until the edges are set and the center has just a slight jiggle. 6. Let it cool completely, then refrigerate for at least 4 hours, preferably overnight. It will firm up significantly as it chills. 7. Slice into 8 pieces. Approximate Macros ENTIRE PIE: Calories: ~450 Protein: ~50 g Fiber: ~17 g PER SLICE — ⅛ pie: Calories: ~56 Protein: ~6.3 g Fiber: ~2.1 g #thebestfood #lowcalhighprotein #motivationtoeathealthy #GlowUp #macrofriendly

Brooke Moly

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Region: US

Thursday 10 September 2026 01:19:43 GMT