This delicious protein pumpkin pie is a healthier version of a traditional pumpkin pie recipe, made with a few simple ingredient swaps. The result will surely satisfy your pumpkin pie cravings!
Ingredients
The high-protein low-sugar ingredient swaps in this recipe result in a delicious low calorie pumpkin pie.
High Protein Pie Crust:
- ⅓ cup almond butter (80g)
- ⅓ cup water (80ml)
- ½ cup vanilla rice protein powder (56g), extra if needed
- ¼ teaspoon ground cinnamon
High Protein Pumpkin Pie Filling:
- 15 oz canned pumpkin
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
- 1 ½ scoops unflavored or vanilla whey protein concentrate (45g)
- 1-2 tablespoons sweetener, any kind (optional)
- 1 cup water (240ml)
- 2 whole large eggs
See below for ingredient notes, substitutions, and recipe variations.
Ingredient Notes and Substitutions
For the crust:
I recommend rice protein powder (or other plant-based proteins, like pea protein blends, peanut protein) in the crust because they make for a melt-in-your-mouth crumble. So good!
This Vietnamese cinnamon is my favorite. I love its bold flavor! Or in place of all the spices in this recipe, simply use 1.5 teaspoons of pumpkin spice mix.
Instead of the almond butter, any nut butter or even this sugar free cookie butter(!!!) can be used (as in the video below).
For the filling:
Instead of pumpkin, try using sweet potato, butternut squash, or any winter squash. Cook the squash and run it through a food processor to get the right consistency.
Pumpkin pie filling can also be used to replace the pumpkin puree in this healthy pumpkin pie recipe. Note that the pie filling will have (sugar and) spices already added, so you won't need to add the spices called for in the recipe.
I suggest whey protein concentrate in the filling because it tends to bake very well (as opposed to whey isolates, which bake dry and rubbery). I suggest unflavored or lightly flavored vanilla protein powder.
If using unflavored whey concentrate, you may wish to add 1-2 tablespoons of your favorite sweetener. I like confectioner's erythritol in this recipe.
The filling will likely work with a blend of whey and casein protein (like Quest protein powder or PEScience protein powder), but the bake time may need to be reduced. The casein will thicken the filling, and it may cook faster.
Swap out the water for milk (or coconut milk, almond milk) in the filling for an extra creamy texture and a hint of additional flavor.
Recipe Variations
This high protein pie recipe would be great prepared as mini pumpkin pies, or as little tarts like these Chocolate Hazelnut Tartlets.
Crustless Protein Pumpkin Pie: For a lower-calorie option, skip the crust altogether. Pour the filling directly into a pie dish lined with a parchment round and bake as directed.
A traditional pie crust of graham cracker crumbs will also work well in this recipe.
Toppings
I topped this healthy pumpkin pie here with a homemade sugar free whipped cream (using confectioner's erythritol instead of sugar), but this Cashew Whipped Cream would be a great choice as well.
Top Tips
I suggest using an oven thermometer so you can see when your oven is actually preheated, and that it stays at the right temperature.
And I strongly encourage you to measure ingredients with a kitchen scale instead of volume measurements for best results.
How to Make Protein Pumpkin Pie
Step 1: Preheat oven to 325F (163C).
Step 2: In a medium bowl, mix almond butter with water until smooth.
Step 3: Add in rice protein and cinnamon. Mix until combined. (If the batter is sticky, add a little more rice protein.)
Step 4: Press into pie pan, and set aside (no need to roll it out; pressing it in with your fingers is fine).
Step 5: Meanwhile, combine pumpkin puree and spices in a large bowl (and sweetener, if using), and set that aside.
Step 6: Mix whey protein with water, then add to pumpkin and spices.
Step 7: Add eggs. Mix slowly until combined.
Step 8: Pour into pie crust.
Step 9: Bake for 50-60 minutes, until the center of the pie is firm to the touch.
Step 10: Let cool completely and enjoy!
FAQ
For a vegan pumpkin protein pie recipe, omit the whey protein and water in the filling, and replace it with 8oz of a creamy plant-based milk. I do not recommend using plant-based protein powder in the pie filling.
Each slice contains approximately 14 g protein, 9 g carbs, and 7 g fat, with 3 g sugar and 2 g fiber.
You can use the baked pie to make truffles, or use this more simple recipe for pumpkin pie truffles.
See this recipe for pumpkin protein cheesecake and this recipe for individual pumpkin protein cheesecake.
Give this delicious protein pumpkin pie a try! With 14 grams of protein and only 3 grams of sugar per slice, how you can you resist?
And if you like this recipe, you may also enjoy this Sweet Potato Pie recipe, these Mini Pumpkin Pies, and these decadent Pumpkin Cheesecake Gingerbread Bars.
Recipe
Protein Pumpkin Pie Recipe (Easy, Delicious, Healthy)
Equipment
- whisk or spoon
Ingredients
Crust:
- ⅓ cup almond butter 80g
- ⅓ cup water 2.7oz
- ½ cup vanilla rice protein powder 56g, extra if needed
- ¼ teaspoon ground cinnamon
Filling:
- 15 oz canned pumpkin
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
- 1 ½ scoops unflavored whey protein concentrate 45g
- 1-2 tablespoons sweetener any kind (optional)
- 1 cup water 8oz
- 2 whole large eggs
Instructions
- Preheat oven to 325F (163C).
- In a medium bowl, mix almond butter with water until smooth.
- Add in rice protein and cinnamon. Mix until combined. (If the batter is sticky, add a little more rice protein.)
- Press into pie pan, and set aside.
- Meanwhile, combine pumpkin and spices, set aside.
- Mix whey protein with water, then add to pumpkin and spices.
- Add eggs. Mix slowly until combined.
- Pour into pie crust.
- Bake for 50-60 minutes, until the center of the pie is firm to the touch.
- Let cool completely and enjoy!
Video
Notes
Nutrition
🎃 More pumpkin protein recipes
Want the pumpkin pie feeling in a protein shake? Try this easy and delicious Pumpkin Spice Protein Shake recipe.
This high protein pumpkin kale pizza totally hits for pumpkin season! Give it a try!
Hand holdable pumpkin pie? Yes, please! Try these protein pumpkin pie bars and these high protein pumpkin mini pies.
This healthy pumpkin pie ice cream has all the flavors of fall in a creamy frozen treat.
Find all of our pumpkin season recipes here: Protein Pumpkin Desserts.
Andréa says
Thanks so much! That's great to hear.
Anthony says
You have to be one of the most brilliant bakers of ALL time!! I've looked an looked for a recipe to stop my sweet tooth craving an you have just accomplished that!! Keep up the FANTASTIC work. I will most definitely be using an sharing this site all the time..