Protein Pumpkin Pie is soft and creamy but healthy! Made using protein powder – no sugar or condensed milk – it’s perfect to celebrate Thanksgiving party with health goals in check.
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This protein-packed treat is perfect for satisfying your pumpkin pie cravings while adding an extra boost of nutrition.
Trust me it was so good, my husband kept asking me for pumpkin pie even after I baked a chocolate pie.
Ingredients for Protein Pumpkin Pie Recipe:
This protein pumpkin pie is made with protein powder instead of sugar and condensed milk, and also almond milk and Greek yogurt – really perfect for a healthy Thanksgiving recipe!
- Deep Dish Frozen Pie Crust: I used the deep dish one from Pilsbury.
- Pure Pumpkin Puree either from the can like libbys, or homemade. Make sure its not pumpkin pie filling though.
- Vanilla Protein Powder; I recommend Quest Vanilla protein powder.
- Unsweetened Almond Milk
- A bit of Greek Yogurt
- Eggs
- Egg Whites
- Pumpkin Pie Spice
- Cinnamon
How to make Sugar Free Protein Pumpkin Pie
This sugar free pumpkin pie recipe is really easy to make!
- Preheat the oven:
Preheat the oven to 350°F.
- Prep the Filling:
In a large mixing bowl, combine pumpkin puree, almond milk and Greek yogurt.
Add in vanilla protein powder, pumpkin pie spice and ground cinnamon
Add in eggs and egg white and whisk until just combined..
Mix until all ingredients are well incorporated and the mixture is smooth.
TASTE THE FILLING to make sure its good, and add some stevia sweetener or bit of vanilla extract if needed.
- Fill the Pie Shell
Pour the pumpkin filling into the crust, spreading it evenly
Smooth the top with a spatula.
- Bake the Pie
Place the pie in the preheated oven and bake for 40 minutes, covering with foil after 25 minutes.
You can test the doneness by inserting a knige into the center – it should come out clean or with a few moist streaks attached.
Shake and see that center is a little wobbly, but sides all cooked.
- Cool and serve:
Allow the pie to cool completely before slicing. I recommend cooling, and then refridgerating overnight.
Optionally, top with a dollop of whipped topping, a sprinkle of cinnamon, or a drizzle of maple syrup when serving.
Tips for Protein Powder Pumpkin Pie Recipe
This protein powder pumpkin pie recipe is really easy to make, but here’s some tips to get it right.
- If you use homemade fresh pie crust, I recommend pre-baking it.
- Use canned pumpkin puree since it has more moisture than homemade ones.
- Make sure you use room temperature milk, yogurt and eggs for the filling so ingredients blend well.
If eggs are out of fridge, bring to room temperature by keeping in warm water for 5 minutes.
- Whisk the eggs and egg whites before adding into the rest of the mixture – this ensures everything mixes well.
- Don’t over-mix the batter or the pie will be too dense.
- Cover the pie with foil after 25 minutes of baking – this prevents the top from burning.
- Remove when center is still a little jiggly, but sides cooked; It will continue to cook when cooling.
To store Homemade Anabolic Pumpkin Pie
To store homemade anabolic pumpkin pie, place in an airtight container and keep in the fridge up to 4 days.
To freeze, place healthy pumpkin pie in airtight sealed container, or wrapped in plastic wrap and placed in zipper bag; It should keep for 2 or 3 months. Be sure to let it thaw in the fridge before eating!
Alternatives for Healthy Pumpkin Pie!
I made these sugar free and healthy pumpkin pie with this particular ingredient list, but here’s some options to choose from.
- Frozen Crust: Fresh or homemade pie crust (but be sure to pre-bake and cool first)
- Almond Milk: Use Regular Milk
- Greek Yogurt: Coconut yogurt will also work
More Pumpkin Pie Protein Dessert Ideas:
- Single Serve Protein Pumpkin Pie
- Pumpkin Spice Protein Pudding Pie
- Pumpkin Protein Cheesecake Jar for One
- No Bake Pumpkin Protein Bars
Protein Pumpkin Pie – Soft, Creamy and So Good!
Ingredients
Crust:
- 1 Pre-made Frozen Pie Crust, like Pillsbury
Filling:
- 1½ cup Pumpkin Puree, not pumpkin pie filling, 360g
- 1 cup Unsweetened Almond Milk, 240ml
- 3 Tbsp Non-fat Plain Greek Yogurt, 42g
- ⅔ cup + 1 Tbsp Vanilla Protein Powder, Whey-casein, 66g
- ¾ tsp Pumpkin Pie Spice
- ¼ tsp Cinnamon
- 2 Eggs
- 1 Egg White
- Optional: Stevia Sweetener, Vanilla Exract
Instructions
- Preheat the oven to 350°F.
- In a bowl, whisk pumpkin puree, almond milk and Greek yogurt.
- Add protein powder, pumpkin pie spice and cinnamon; Whisk again.
- Add eggs and egg whites and whisk until just combined.TASTE THE FILLING to make sure its good, and add some stevia sweetener or bit of vanilla extract if needed.
- Pour filling into pie crust.
- Bake 40 minutes, covering with foil after 25 minutes.
- Knife inserted in center will come out with a few streaks. Center should be a little bit jiggly, but sides cooked.
Notes
- Nutrition value is calculated using products recommended below.
- See post for alternate ingredients, tips and storage options.
- Quest Nutrition Vanilla Whey-Casein Protein Powder
- Servings: 8 slices | Serving size: 1
- Calories: 166 cal
- Fat: 6.9g | Saturated fat: 2.4g
- Carbohydrates: 16.9g | Fiber: 1.3g | Sugar: 3.3g
- Protein: 10.6g
Looks amazing and just what I was looking for beyond the typical keto crustless pumpkin pie .
Quick question is the protein powder dual cups or scoops
Thanks for al you do!
Hi Amy!
Thank you <3
10/10 with you on there!
The protein powder is 2/3 cup + 1 Tbsp or 66g, which comes to about 2 scoops + 1 Tbsp (assuming 1 scoop is 3g).
Hope that helps, and CANNOT wait to know what you think when you try it!
[…] a sweet and protein-packed end to your Thanksgiving meal, look no further than our Protein-Packed Pumpkin Pie. This dessert takes the classic pumpkin pie up a notch by incorporating high-protein ingredients […]
I made it for Thanksgiving dinner today and it was a huge hit! The recipe is easy to make and the taste is delicious. I added a splash is maple syrup and a splash of vanilla extract.
omigosh YAYYY
I’m so happy you loved it Taya! That idea with the maple syrup was really good! I bet it added a lovely richness!
I tried to make the recipe exactly as it was written, expect for one teaspoon of vanilla- I included a mix of roasted pecans and chocolate chips as 1/2 cup of add ins. I found it made quite a bit more filling than would fit in one standard size frozen pie crust, so I ended up filling 2 ramekins with pie filling, creme brule style. The ramekins finished cooking a bit early, the pie took longer than 45 mins- when I first uncovered it from the foil the crust wasn’t done. Cooked an additional 10-15 mins with no foil. I found the taste of the pie not very tasty- the texture was nice and light, but the taste is quite bland, and could barely taste the pumpkin. I might try blending it with vanilla Greek yogurt in a smoothie, maybe with some maple syrup. Probably won’t revisit this recipe, but if ever again I would try adding sweetener, maybe stevia, and more vanilla and spices.
Opps- didn’t put add ins in this one (no chocolate chips or pecans) but I can’t delete the comments above- everything else still applies.
Hi Kerry, Thanks for trying out this recipe and sharing all those details.
I’ll give it another try myself for the correct portions to fit in the pie crust. I believe that some crusts might be bigger and fit more filling, but will double check.
As for the filling and ‘bland’ taste – I’m wondering whether the issue is the protein powder used. Not all protein powders have the same sweetness. The one I use and linked in the post is actually quite sweet and didn’t need added sweetener. Since other people have had good experiences with this recipe, I’m very inclined to believe that the issue you had might have been from a different protein powder.
That said, I’ll add a note asking readers to taste the mix and add stevia sweetener if needed.
This is an awesome protein pumpkin recipe. The flavor is good and the texture is great! Whatever protein you use will really impact the flavor. I recommend a really mild vanilla and add some vanilla extract. I had a slice of this for breakfast with some homemade maple chicken breakfast Pattie’s and easily hit my 30g of protein. Thank you!!
Loved this recipe! I made 2 pies for Thanksgiving, one traditional Libby’s recipe pie and this one. My only tweets were adding more pumpkin pie spice and I added 6T monk fruit sweetener. Because I was making both at the same time I had the ability to taste test each batter as I made it. So I was trying to get as close to traditional as I could. I’ll definitely be making this again in the future. Cannot wait to try other recipes!
Hi Heather, so glad you loved the recipe! That’s great that you could compare the batters side by side and the tweaks made the recipe closer to the traditional pie.
Can’t wait to see what you try next 🙂