Protein Pumpkin Pie is soft and creamy but healthy! Made using protein powder - no sugar or condensed milk - it's perfect to celebrate Thanksgiving party with health goals in check.
This protein-packed treat is perfect for satisfying your pumpkin pie cravings while adding an extra boost of nutrition. And that too with just 176 calories a slice!
Trust me it was so good, my husband kept asking me for pumpkin pie even after I baked a chocolate pie. And this is saying a lot because we're usually chocolate people, haha.
Update Oct 2025: I just re-baked this pie after 2 years and revamped it with a new crust and new instructions, and WOW! The filling was too perfect to change, but just the new crust and pre-baking the crust step took this to a whole new level!
Ingredients for High Protein Pumpkin Pie Recipe:
This protein pumpkin pie is made with protein powder instead of sugar and condensed milk, and also almond milk and Greek yogurt - really perfect for a healthy Thanksgiving dessert recipe!
- Frozen Ready-to-Bake Pie Crust: I used the one from Pillsbury
- Pure Pumpkin Puree either from the can like libbys, or homemade. Make sure its not pumpkin pie filling though.
- Vanilla Protein Powder; I recommend Quest Vanilla protein powder since it is a whey-casein and bakes well.
- Unsweetened Almond Milk
- A bit of Nonfat Plain Greek Yogurt
- Eggs
- Egg Whites
- Pumpkin Pie Spice
- Cinnamon
Alternatives for Healthy Pumpkin Pie!
I made these sugar free and healthy pumpkin pie with this particular ingredient list, but here's some options to choose from.
- Greek Yogurt: Coconut yogurt will also work, or cottage cheese blended smooth
- Frozen Pie Crust: A fresh or homemade pie crust.
For gluten free - an oat flour crust or simple crust made from crushed almonds and a touch of butter substitute.
Be sure to blind-bake and cool first. - Almond Milk: Use Regular Milk or any other non-dairy milk like unsweetened soy milk or coconut milk.
How to make Sugar Free Protein Pumpkin Pie
This sugar free pumpkin pie recipe is really easy to make!
The Pie Crust
- Preheat and Prep: Preheat your oven to 450∘F. Roll your pie crust into the pie dish and press it firmly against the sides and bottom.
- Blind Bake: Bake the crust for 12-15 minutes, or until the edges begin to turn a light golden brown.
- Cool: Remove the crust from the oven and let it cool completely. This usually takes about 25 minutes. Do not skip this step!
The Sugar-Free Pie Filling
- Prep the Oven: Reduce your oven temperature to 350∘F.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, almond milk, and Greek yogurt until smooth.
- Add Dry Ingredients: Add the protein powder, pumpkin pie spice, and ground cinnamon to the wet ingredients. Whisk again until everything is fully incorporated.
- Bind It: Add the whole eggs and egg whites.
Tip Whisk only until they are just combined. Over-mixing the eggs can make the texture less desirable. - Taste Test! This is the most important step!
TASTE THE FILLING to make sure the sweetness is right for you. Add a little extra stevia sweetener or a bit of vanilla extract if you think it needs it. - Fill and Bake: Pour the pumpkin filling mixture directly into the cooled pie crust.
- Bake: Bake for 48 minutes. At the 25-minute mark, carefully cover the pie loosely with aluminum foil. This prevents the edges from over-browning.
- Check for Doneness: The pie is done when the sides look completely cooked, but the center is still a little bit jiggly. The pie will continue to set as it cools.
Cool and Serve
- Cool Down: Remove the pie from the oven and let it cool for 2-4 hours to reach room temperature.
- Set It: For the best possible texture, transfer the cooled pie to the fridge and let it chill and set overnight. This is the secret to a clean slice!
- Serve: Slice and serve! Top with a dollop of sugar-free whipped topping or a sprinkle of cinnamon for the ultimate macro-friendly indulgence.
Tips for Protein Powder Pumpkin Pie Recipe
This protein powder pumpkin pie recipe is really easy to make, but here's some tips to get it right.
- If you use homemade fresh pie crust, I recommend pre-baking it.
- Use canned pumpkin puree since it has more moisture than homemade ones.
- Make sure you use room temperature milk, yogurt and eggs for the filling so ingredients blend well.
If eggs are out of fridge, bring to room temperature by keeping in warm water for 5 minutes.
- Don't over-mix the batter or the pie will be too dense.
- Cover the pie with foil after 25 minutes of baking - this prevents the top from burning.
- Remove when center is still a little jiggly, but sides cooked; It will continue to cook when cooling.
- The Overnight Chill: I cannot stress this enough-a minimum of 4 hours, but preferably overnight in the fridge, is essential for the pie to fully set and give you beautiful, clean slices.
Equipment
And a good hand mixer for the batter. I love this cordless one from KitchenAid, but you can use the regular one too.
To store Homemade Anabolic Pumpkin Pie
To store homemade anabolic pumpkin pie, place in an airtight container and keep in the fridge up to 4 days.
To freeze, place healthy pumpkin pie in airtight sealed container, or wrapped in plastic wrap and placed in zipper bag; It should keep for 2 or 3 months. Be sure to let it thaw in the fridge before eating!
FAQs
Yes! Use any sugar-free protein powder, but note that texture may vary. Different types absorb liquid differently, so you might need to slightly adjust the amount of almond milk. Use much less milk for whey (maybe ⅓ to ½ cup)
Cracking happens from baking too fast or unevenly, or from over-mixing the eggs. Cover the pie with foil after 25 minutes to prevent this, and only whisk the eggs until just combined.
Absolutely. This recipe is naturally sugar-free, low-fat, and high-protein, making it a good choice for those watching their blood sugar.
More Pumpkin Pie Protein Dessert Ideas:
- Single Serve Protein Pumpkin Pie
- Pumpkin Spice Protein Pudding Pie
- Pumpkin Protein Cheesecake Jar for One
- No Bake Pumpkin Protein Bars
Protein Pumpkin Pie - Soft, Creamy and So Good!
Ingredients
Crust:
- 1 Frozen Ready-to-Bake Pie Crust, Like Pillsbury
Filling:
- 1½ cup Pumpkin Puree, not pumpkin pie filling, 360g
- 1 cup Unsweetened Almond Milk, 240ml
- 3 tablespoon Non-fat Plain Greek Yogurt, 42g
- ⅔ cup + 1 Tbsp Vanilla Protein Powder, Whey-casein, 66g
- ¾ teaspoon Pumpkin Pie Spice
- ¼ teaspoon Cinnamon
- 2 Eggs
- 1 Egg White
- Optional: Stevia Sweetener, Vanilla Exract
Are you Making This?
Please leave a ⭐⭐⭐⭐⭐ comment below letting me know what you think! This supports my page so I can continue to give you free recipes. Even 1 sentence is enough 🙂
Instructions
Pie Crust:
- Preheat the oven to 450°F.
- Roll pie crust into dish (or use pre-rolled crust) and press crust firmly on the pie dish.
- Bake for 12-15 minutes or until edges are golden brown.
- Remove and let cool (takes about 25 minutes).
Pie:
- Preheat the oven to 350°F.
- In a bowl, whisk pumpkin puree, almond milk and Greek yogurt.
- Add protein powder, pumpkin pie spice and cinnamon; Whisk again.
- Add eggs and egg whites and whisk until just combined.TASTE THE FILLING to make sure its good, and add some stevia sweetener or bit of vanilla extract if needed.
- Pour filling into pie crust.
- Bake 48 minutes, covering with foil after 25 minutes.Center should be a little bit jiggly, but sides cooked.
- Remove from the oven and let cool 2-4 hours to room temperature.Tip: Place in fridge and cool overnight!
Video
Notes
- Nutrition value is calculated using products recommended below.
- See post for alternate ingredients, tips and storage options.
- Quest Nutrition Vanilla Whey-Casein Protein Powder
- Servings: 8 slices | Serving size: 1
- Calories: 176 cal
- Fat: 7.9g | Saturated fat: 0.4g
- Carbohydrates: 16.9g | Fiber: 1.3g | Sugar: 2.3g
- Protein: 10.6g
Amy says
Looks amazing and just what I was looking for beyond the typical keto crustless pumpkin pie .
Quick question is the protein powder dual cups or scoops
Thanks for al you do!
Haylee Jane Monteiro says
Hi Amy!
Thank you <3
10/10 with you on there!
The protein powder is 2/3 cup + 1 Tbsp or 66g, which comes to about 2 scoops + 1 Tbsp (assuming 1 scoop is 3g).
Hope that helps, and CANNOT wait to know what you think when you try it!
Taya says
I made it for Thanksgiving dinner today and it was a huge hit! The recipe is easy to make and the taste is delicious. I added a splash is maple syrup and a splash of vanilla extract.
Haylee Jane Monteiro says
omigosh YAYYY
I'm so happy you loved it Taya! That idea with the maple syrup was really good! I bet it added a lovely richness!
Kerry says
I tried to make the recipe exactly as it was written, expect for one teaspoon of vanilla- I included a mix of roasted pecans and chocolate chips as 1/2 cup of add ins. I found it made quite a bit more filling than would fit in one standard size frozen pie crust, so I ended up filling 2 ramekins with pie filling, creme brule style. The ramekins finished cooking a bit early, the pie took longer than 45 mins- when I first uncovered it from the foil the crust wasn't done. Cooked an additional 10-15 mins with no foil. I found the taste of the pie not very tasty- the texture was nice and light, but the taste is quite bland, and could barely taste the pumpkin. I might try blending it with vanilla Greek yogurt in a smoothie, maybe with some maple syrup. Probably won't revisit this recipe, but if ever again I would try adding sweetener, maybe stevia, and more vanilla and spices.
Kerry says
Opps- didn't put add ins in this one (no chocolate chips or pecans) but I can't delete the comments above- everything else still applies.
Haylee Jane Monteiro says
Hi Kerry, Thanks for trying out this recipe and sharing all those details.
I'll give it another try myself for the correct portions to fit in the pie crust. I believe that some crusts might be bigger and fit more filling, but will double check.
As for the filling and 'bland' taste - I'm wondering whether the issue is the protein powder used. Not all protein powders have the same sweetness. The one I use and linked in the post is actually quite sweet and didn't need added sweetener. Since other people have had good experiences with this recipe, I'm very inclined to believe that the issue you had might have been from a different protein powder.
That said, I'll add a note asking readers to taste the mix and add stevia sweetener if needed.
Gabriela Herrera says
what can I use instead of yogurt 🤔?
Haylee Jane Monteiro says
Hi Gabriela, you can use coconut yogurt instead. I think blended cottage cheese or sour cream would work for this too but I think you'd need to adjust the sweetness if you use the sour cream.
Brianna says
This is an awesome protein pumpkin recipe. The flavor is good and the texture is great! Whatever protein you use will really impact the flavor. I recommend a really mild vanilla and add some vanilla extract. I had a slice of this for breakfast with some homemade maple chicken breakfast Pattie’s and easily hit my 30g of protein. Thank you!!
Haylee Jane Monteiro says
Yayyyy! So happy you loved it too. The protein powder really is key here, and I'd recommend the extra stevia and vanilla if needed.
Loving the idea of having pie for breakfast, haha.
Heather N says
Loved this recipe! I made 2 pies for Thanksgiving, one traditional Libby’s recipe pie and this one. My only tweets were adding more pumpkin pie spice and I added 6T monk fruit sweetener. Because I was making both at the same time I had the ability to taste test each batter as I made it. So I was trying to get as close to traditional as I could. I’ll definitely be making this again in the future. Cannot wait to try other recipes!
Haylee Jane Monteiro says
Hi Heather, so glad you loved the recipe! That's great that you could compare the batters side by side and the tweaks made the recipe closer to the traditional pie.
Can't wait to see what you try next 🙂