Strength, Grit, and Resilience Blog

Pumpkin is one of my favorite flavors. I say flavor, not vegetable, because most people in the U.S. do not eat pumpkin in its vegetable form. Instead they enjoy it as a flavor in coffee, cookies, cakes, and pie.  Unfortunately, the majority of those forms of pumpkin are loaded with extra sugars and fats while being devoid of the many nutrients found in the pumpkin itself. This recipe is a middle ground for me. I get the health benefits and taste of pumpkin without all the extra calories or guilt I get from eating half a pumpkin pie. I also get fiber, which will help make me feel full longer. A lot of the ingredients I use can be swapped out, but it will change the calories and macros. For example, you can swap the egg beaters for two whole eggs, but you're adding 10g of fat to the recipe.  The same goes for your choice of sweetener. Stevia is zero calorie while agave syrup would add 480cal and 124g of carbohydrates. For my recipe I split between two; 1/4 cup Stevia and 1/4 cup agav