8 servings 4 Better Balance Bites/Blue Points
Calories 188 Fat 13.5g Sat. Fat 1.8g Protein 7g Carbs 30g Fiber 1.9g Sugars 1.5g
Ingredients
· Cooking spray
· 1 cup (about 110g) pecans, chopped (see notes)
· 1/2 cup plain nonfat Greek yogurt, room temperature
· 1/4 cup unsweetened almond milk, room temperature
· 3/4 cup sugar-free maple syrup (I use Cary’s or Vermont brands.)
· 1/4 cup pumpkin puree (NOT pumpkin pie mix!) (see notes)
· 2 tsp vanilla
· 4 large eggs
· 3/4 cup brown sugar replacement
· 1/2 cup flour
· 1 1/2 tsp baking powder
· 1/2 tsp salt
Directions
1. Preheat oven to 350º F. Coat a 9-inch pie plate with cooking spray. Sprinkle chopped pecans over the bottom of the pie plate.
2. Place the remaining ingredients in a blender and blend until smooth, about 30 seconds. Pour the batter over the pecans in the pie plate.
3. Bake for 50 to 60 minutes, until the center of the pie is set. Check the pie after 30 minutes and every 10 minutes after to make sure the pie isn’t getting too dark. If it is, lay a piece of foil coated with cooking spray loosely on top. It is done when the center is set, not sunken, and a toothpick inserted in the center comes out sticky, but not wet.
4. Cool the pie completely before serving. I prefer chilling it in the refrigerator for a few hours before serving, but it isn’t necessary.
Notes
· You can replace the pecans with walnuts, if you prefer.
· The pumpkin is there only to enhance the creaminess of this pie. There is no pumpkin taste at all. But if you’d prefer, you can swap it out for 1/4 cup more of the yogurt.
· 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.
