Pumpkin Protein Pie
Prep time
Cook time
Total time
Makes one 9-inch pie (8 slices).
  • 1 can pumpkin (15oz)
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon sea salt
  • 1½ scoops Whey Protein For Baking (45g)
  • 1 cup water (8oz)
  • 2 large eggs (whole)
  1. Preheat oven to 325F (163C).
  2. In a medium bowl, mix almond butter with water until smooth.
  3. Add in rice protein and cinnamon. Mix until combined. (If the batter is sticky, add a little more rice protein.)
  4. Press into pie pan.
  5. Bake for 10-12 minutes, then remove from oven.
  6. Meanwhile, combine pumpkin and spices, set aside.
  7. Mix whey protein with water, then add to pumpkin and spices.
  8. Add eggs. Mix slowly until combined.
  9. Pour into pie crust.
  10. Bake for 45-55 minutes, until the center of the pie is firm to the touch.
  11. Let cool completely.
  12. Enjoy!
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe.
Nutrition Information
Serving size: Per slice (of 8) Calories: 158 Fat: 7g Carbohydrates: 9g Sugar: 3g Fiber: 2g Protein: 14g
Recipe by Andréa's Protein Cakery at https://www.proteincakery.com/pumpkin-protein-pie/