Pumpkin Protein Pie

slice of protein pumpkin pie with a dollop of cashew whipped cream on top on a white plate on a wood table with fall colored leaves in the background

5 from 4 votes

A few simple ingredient swaps make this high protein, low sugar, and gluten free Pumpkin Protein Pie holiday-worthy! Makes one 9-inch pie (8 slices).

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 158kcal

Author: Andréa Marchese

Ingredients

Crust:

⅓ cup almond butter 80g
⅓ cup water 2.7oz
½ cup vanilla rice protein powder 56g
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 vanilla whey protein powder 45g
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.
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.
Enjoy!

Notes

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.

Nutrition