8 servings 2 Better Balance Bites/Blue Points
Calories 99 Fat 3g Sat. Fat 0.8g Protein 4.2g Carbs 21.7g Fiber 0.5g Sugars 3.6g
Ingredients
· Cooking spray
· 1 cup almond milk
· 1 (1 oz) pkg. sugar-free butterscotch pudding mix (see notes)
· 4 eggs
· 1/2 cup flour
· 1/3 cup brown sugar replacement (see notes)
· 1/4 cup pumpkin puree (NOT pumpkin pie mix!) (see notes)
· 2 Tbsp molasses
· 1 1/2 tsp baking powder
· 3/4 tsp ground ginger (see notes)
· 1/2 tsp ground cinnamon
· 1/2 tsp salt
· 1/4 tsp ground nutmeg
· 1/4 tsp ground cloves
Directions
1. Preheat oven to 350° F. Coat a 9-inch pie plate with cooking spray.
2. Add all ingredients into a blender (see notes) and blend until smooth, making sure to stop and scrape down the sides at least once. Pour it into the prepared pie plate.
3. Bake for 45 to 50 minutes or the center is set and until a toothpick inserted there comes out clean. Cool completely, then refrigerate at least 2 hours before serving. (see notes)
Notes
· If you can find butterscotch pudding mix, you can use vanilla or white chocolate in its place, though it may mellow the gingerbread flavor slightly. You could also try using chocolate if you’re feeling adventurous.
· No brown sugar replacement? Use 1/3 cup of granulated sugar replacement and increase the molasses to 3 Tbsp. This will slightly affect the “chews”.
· The pumpkin is here to enhance the creamy texture of the pie. If you’d prefer not to use it, you can use plain nonfat Greek yogurt instead.
· You can swap out the ginger, cinnamon, nutmeg, and cloves for 1 3/4 tsp of my Gingerbread Spice Blend.
· If you don’t want to use a blender, combine all of the wet ingredients and dry ingredients separately. Then pour the wet into the dry and combine until smooth with a whisk or electric mixer.
· You can serve this after cooling for just about 1/2 hour, but I prefer it chilled.
· Cover any remaining pie and store in the refrigerator for up to 5 days.
· This can be frozen, then thawed in the fridge, but it may slightly affect the texture.
