Print

Protein Pumpkin Pie Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/protein-pumpkin-pie-recipe/