Pumpkin Protein Pie

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! 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.

Jump to:

• 🥧 Ingredients
• 🥣 Equipment
• 👩🏼‍🍳 Instructions
• 🍠 Substitutions
• 🌰 Variations
• 🥶 Storage
• FAQ
• 🎃 More pumpkin recipes
• 🥣 Recipe
• SUBSTITUTIONS
• VARIATIONS
• STORAGE

🥧 Ingredients

For the crust:

• Almond butter - Almond butter adds a rich, nutty flavor to the crust. It also contributes healthy fats and protein, making it an excellent source of energy.
  
• 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 - This protein powder not only amps up the protein content but also lends a delightful vanilla note to the crust. It's a source of plant-based protein, perfect for those following a vegan or dairy-free diet.
  
• Ground cinnamon - A touch of cinnamon in the crust brings that quintessential pumpkin pie spice and 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.
  
• Ground cinnamon - A touch of cinnamon in the crust brings that quintessential pumpkin pie spice and warmth, enhancing the overall flavor profile. I prefer Vietnamese cinnamon for its bold flavor.
  
• Ground nutmeg, ground ginger, ground cloves - This trio of spices adds depth and complexity to the filling, creating that unmistakable pumpkin pie flavor.
  
• Sea salt (or regular salt) - A pinch of sea salt balances the sweetness and enhances the overall taste of the pie.
  
• Vanilla whey protein powder - Whey protein powder is a fantastic source of high-quality protein. It gives the filling a creamy texture while increasing the protein content.
  
• 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 additional protein.

I topped the pie here with Cashew Whipped Cream.

🥣 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 is to 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.
   
5. Bake for 10-12 minutes, then remove from oven.
   
6. Meanwhile, combine pumpkin puree and spices in a large bowl, and 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 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.

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 lasts that long!).

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

🎃 More pumpkin recipes

🥣 Recipe