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!
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! High protein pumpkin pie filling.
I also replaced the traditional pie crust with a high protein homemade crust made with almond butter and rice protein powder.
The whipped cream is a delicious vegan cashew whipped cream.
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.
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🥧 Ingredients for Healthy Pumpkin Pie
For the crust:
Almond butter
Almond butter adds a rich, nutty flavor to the crust. It also contributes healthy fats and protein, helping to keep you full and satisfied.
Water
Water helps bind the almond butter and rice protein together to form the crust. It's essential for achieving the right texture.
Vanilla rice protein powder
Rice protein powder not adds to the protein content but also lends a delightful vanilla note to the crust. Plant-based protein is great in the crust, as it makes for a melt-in-your-mouth crumble.
Ground cinnamon
A touch of cinnamon in the crust brings warmth, enhancing the overall flavor profile. I prefer Vietnamese cinnamon for its bold flavor.
For the filling:
Canned pumpkin
Pumpkin purée is the star of the show, providing the signature pumpkin flavor.
Pumpkin pie spices
Ground cinnamon, nutmeg, ginger, cloves - This pumpkin pie spice mix adds that that unmistakable pumpkin pie flavor and all the fall feels.
Sea salt (or regular salt)
A pinch of sea salt balances the sweetness and enhances the overall taste of the pie.
Protein powder
Whey protein powder gives the filling a creamy texture while increasing the protein content. I suggest whey protein concentrate 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.
Water
Water combines with whey protein to create a smooth, protein-enriched base for the filling.
Whole eggs
Eggs bind the filling together, providing structure and contributing to the creaminess while adding protein.
Sweetener (optional)
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.
For the topping:
I topped the pie here with a homemade sugar free whipped cream, but this Cashew Whipped Cream would be a great choice as well.
🥣 Equipment
You'll need mixing bowls, a 9" pie dish, 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 stays at the right temperature.
And I strongly encourage you to measure ingredients with a kitchen scale instead of volume measurements for best results.
👩🏼🍳 Instructions
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, and set aside.
5. Meanwhile, combine pumpkin puree and spices in a large bowl (and sweetener, if using), and set that aside.
6. Mix whey protein with water, then add to pumpkin and spices.
7. Add eggs. Mix slowly until combined.
8. Pour into pie crust.
9. Bake for 50-60 minutes, until the center of the pie is firm to the touch.
10. Let cool completely and enjoy!
🍠 Substitutions
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 delicious protein 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.
In the crust recipe, feel free to substitute a pea protein blend for the rice protein. Whey would not be a good substitute here.
Instead of the almond butter, any nut butter or even this sugar free cookie butter(!!!) can be used (as in the video below).
Vanilla whey protein concentrate can be subbed for the unflavored whey here. Since that will be sweetened, you may want to omit any added sweetener.
Rather than the list of spices in this recipe, simply use 1.5 teaspoons of pumpkin spice mix.
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.
🌰 Variations
This recipe would be great prepared as mini pumpkin pies, or as little tarts like these Chocolate Hazelnut Tartlets.
Crustless Pie: For a lower-calorie option, skip the crust altogether. Pour the filling directly into a pie dish lined with parchment paper and bake as directed.
A traditional pie crust of graham cracker crumbs will also work well in this recipe.
🥶 Storage
This delicious pie will stay well in the refrigerator for several days (if it isn't eaten by then!).
For longer, consider freezing individual slices wrapped in plastic wrap and placed in a zip-top freezer bag. They'll keep well for up to two months.
FAQ
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.
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.
Certainly! Feel free to swap almond butter for your favorite nut or seed butter for a unique twist.
Certainly! Since the protein powder is already sweetened, I didn't add any additional sweetener. But feel free to add maple syrup, honey, agave nectar, or your preferred granulated sweetener.
You can use the baked pie to make truffles, or use this more simple recipe for pumpkin pie truffles.
I have a recipe here for an individual pumpkin protein cheesecake, or you can start with this creamy protein cheesecake recipe and simply add 1 cup canned pumpkin to the filling.
🎃 More pumpkin 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.
Recipe
Protein Pumpkin Pie (Easy, Delicious, Healthy Recipe)
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!
Andréa says
Hi Annette, thanks for writing in. Should be about 35g, based on the macros.
Annette says
How many grams is one serving?
Andréa says
Thanks so much! That's great to hear. Feel free to submit requests on the Recipe Makeover page!
Anthony says
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