I have to admit that I was never really interested in (traditional) pumpkin pie. But I can’t get enough of this pumpkin protein pie! Two days after making the first one (and giving half away), I had to make another. It’s that good.
The original recipe for the filling called for pumpkin, spices, eggs, and sweetened condensed milk. I replaced the condensed milk with some whey powder mixed with water, and voilà! Pumpkin protein pie filling. I also replaced the traditional pie crust with a high-protein version made with almond butter and rice protein powder. The whipped cream is a delicious vegan cashew whipped cream.
Give this Pumpkin Protein Pie a try! With 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.
For the crust:
For the filling:
- canned pumpkin
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- sea salt (or regular salt)
- vanilla whey protein
- 1 cup water 8oz
- 2 large eggs whole
I topped the pie here with Cashew Whipped Cream.
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.
Bake for 10-12 minutes, then remove from oven.
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 45-55 minutes, until the center of the pie is firm to the touch.
Let cool completely.
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.
In the crust recipe, feel free to substitute a pea protein blend for the rice protein. Whey would not be a good substitute here.
This recipe would be great prepared as mini pumpkin pies, or as little tarts like these Chocolate Hazelnut Tartlets.
You'll need mixing bowls, a 9" pie pan, and it will be helpful to have a rubber spatula.
I suggest using an oven thermometer so you can see when your oven is actually preheated, and that it is to the right temperature.
And I strongly encourage you to measure ingredients with a kitchen scale instead of volume measurements for best results.
This delicious pie will stay well in the refrigerator for several days (if it lasts that long!).
🎃 More recipes you may enjoy
- ⅓ cup almond butter 80g
- ⅓ cup water 2.7oz
- ½ cup vanilla rice protein powder 56g
- ¼ teaspoon ground cinnamon
- 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 vanilla whey protein powder 45g
- 1 cup water 8oz
- 2 whole large eggs
- 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.
- Bake for 10-12 minutes, then remove from oven.
- 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 45-55 minutes, until the center of the pie is firm to the touch.
- Let cool completely.
Hi Annette, thanks for writing in. Should be about 35g, based on the macros.
How many grams is one serving?
Thanks so much! That's great to hear. Feel free to submit requests on the Recipe Makeover page!
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..