Protein Pumpkin Pie Recipe

Introduction

This Protein Pumpkin Pie is a nutritious twist on a classic favorite, combining creamy pumpkin filling with a boost of protein. It’s perfect for those who want a delicious dessert that also supports an active lifestyle.

Ingredients

• 1 Frozen Ready-to-Bake Pie Crust (like Pillsbury)
• 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 Extract

Instructions

1. Step 1: Preheat the oven to 450°F. Roll the pie crust into a dish (or use a pre-rolled crust) and press it firmly against the pie dish. Bake for 12-15 minutes or until the edges are golden brown. Remove and let cool for about 25 minutes.
2. Step 2: Preheat the oven to 350°F. In a bowl, whisk together the pumpkin puree, almond milk, and Greek yogurt.
3. Step 3: Add the protein powder, pumpkin pie spice, and cinnamon to the bowl. Whisk again until well combined.
4. Step 4: Add the eggs and egg white to the mixture and whisk until just combined. Taste the filling and add stevia sweetener or vanilla extract if desired.
5. Step 5: Pour the filling into the cooled pie crust.
6. Step 6: Bake for 48 minutes. After 25 minutes, cover the pie with foil to prevent over-browning. The center should be slightly jiggly but the edges should be set when done.
7. Step 7: Remove the pie from the oven and let it cool to room temperature for 2-4 hours. For best results, refrigerate overnight before serving.

Tips & Variations

• Use a vanilla or pumpkin-flavored protein powder for added flavor depth.
• If you prefer a sweeter pie, adjust sweetness with stevia or a small amount of maple syrup.
• Serve with a dollop of Greek yogurt or whipped cream for extra creaminess.
• Swap almond milk for any other plant-based milk if preferred.

Storage

Store the pie covered in the refrigerator for up to 4 days. Reheat slices gently in the microwave or enjoy cold. This pie also freezes well; wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugars and spices, which can affect the texture and sweetness of this recipe. Use pure pumpkin puree for best results.

What if I don’t have pumpkin pie spice?

You can make your own blend with cinnamon, ginger, nutmeg, and cloves. For this recipe, about ¾ teaspoon of pumpkin pie spice can be replaced with ½ tsp cinnamon plus a pinch of each spice mentioned.

Protein Pumpkin Pie Recipe

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★★★★★

4.8 from 134 reviews

This Protein Pumpkin Pie is a nutritious twist on the classic holiday dessert, combining the creamy warmth of pumpkin puree with the muscle-fueling benefits of vanilla protein powder. Using a ready-to-bake pie crust, this recipe is both convenient and satisfying, perfect for those looking to enjoy pumpkin pie with added protein and less guilt.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 1 hour 3 minutes
• Total Time: 3 hours 18 minutes (including cooling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Pie Crust

• 1 Frozen Ready-to-Bake Pie Crust (e.g. Pillsbury)

Pie 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 (to taste), Vanilla Extract (to taste)

Instructions

1. Preheat and Prepare Pie Crust: Preheat your oven to 450°F (232°C). Roll out the frozen pie crust into your pie dish or use a pre-rolled crust. Press the crust firmly into the dish to ensure it holds shape during baking.
2. Bake the Crust: Bake the crust for 12-15 minutes, or until the edges turn golden brown. This pre-baking step prevents a soggy bottom.
3. Cool the Crust: Remove crust from oven and let it cool for about 25 minutes to room temperature before filling.
4. Preheat Oven for Pie Filling: Meanwhile, reduce oven temperature to 350°F (175°C) to prepare for baking the filled pie.
5. Mix Wet Ingredients: In a mixing bowl, whisk together pumpkin puree, unsweetened almond milk, and non-fat plain Greek yogurt until smooth.
6. Add Dry Ingredients: Stir in the vanilla protein powder, pumpkin pie spice, and cinnamon, mixing well to incorporate all flavors evenly.
7. Add Eggs: Crack in the 2 eggs and 1 egg white, then whisk the mixture just until combined. Avoid overmixing to maintain a smooth texture.
8. Adjust Sweetness: Taste the filling and add optional stevia sweetener or vanilla extract if you prefer a sweeter or more aromatic filling.
9. Fill the Crust: Pour the pumpkin protein filling into the cooled pie crust and spread evenly.
10. Bake the Pie: Bake the pie at 350°F (175°C) for 48 minutes. After 25 minutes, loosely cover the pie with aluminum foil to prevent over-browning of the edges and continue baking.
11. Check Doneness: The pie’s center should remain slightly jiggly while the edges are set when done.
12. Cool the Pie: Remove the pie from the oven and let it cool at room temperature for 2-4 hours. For best results, refrigerate overnight to allow the pie to fully set and flavors to meld.

Notes

• Use pumpkin puree, NOT pumpkin pie filling, for best texture and flavor control.
• Pre-baking the crust ensures a crisp bottom and prevents sogginess from the moist filling.
• Covering the pie with foil halfway through baking protects the crust edges from burning.
• Cooling the pie overnight in the refrigerator improves sliceability and enhances flavor.
• Adjust sweetness with stevia or vanilla extract to suit your taste preferences.
• Protein powder adds a muscle-building boost and keeps the pie lower in sugar than traditional recipes.

Keywords: protein pumpkin pie, healthy pumpkin pie, pumpkin pie recipe, high protein dessert, low fat pumpkin pie, holiday dessert