Oh, no! I did it again. I made crust-less pumpkin pies. I am probably going to turn into a pumpkin with all of this pumpkin consumption. It’s just so good! Pumpkin has a lot of healthy benefits, too! Pumpkin is high in fiber, contains some protein, high potassium, calcium, vitamin E, vitamin C, magnesium, iron and folate! It’s crazy filling and super low calorie. I think it’s the perfect treat any time of the day.

I made some new swaps with these crust less pies! To add a little extra flavor and sweetness; I threw in a banana.

 These have: 1 can pumpkin puree, 1 tsp baking soda, 1/2 cup apples, 1 tsp vanilla, 1 tbsp pumpkin pie spice, 1 egg white, 1 tbsp honey, 1/2 medium banana and 2 tablespoons of flax seed. Bake 20-22 minutes at 350 degrees. Make sure to spray the liners/or pan with cooking spray first.

These make 9 crust-less pies.

Per Muffin: 42 Calories, 12 g Carbs, 0 g Fat, 1 g Protein, 3 g Fiber 6 g Sugar

This morning I enjoyed my little pie with strawberries, blueberry jelly, and raisins. I had a vegetable omelet with this, too!

When I got back from running errands with my dad, I had a couple pies with pumpkin butter on top! I found a organic pumpkin butter at the Dutchman store in Iowa for only 10 calories per tablespoon and it’s the best tasting pumpkin butter I have ever had. I can’t wait to make homemade pumpkin butter in my crock pot this fall. On the side I had Wasa crackers, vanilla Greek yogurt and strawberries. If you have a healthy pumpkin butter recipe you think I’d like, leave it below! I’m on the search