Description
Reimagine the classic autumn centerpiece with this high-protein pumpkin pie. By blending nutrient-dense Greek yogurt, pure pumpkin puree, and premium protein powder, this dessert achieves a velvety, custard-like texture without the need for heavy cream or excessive sugar. Perfectly spiced with cinnamon, ginger, and nutmeg, it is an ideal treat for those looking to enjoy holiday flavors while maintaining their fitness goals. Enjoy a slice that is as nourishing as it is delicious, providing a guilt-free indulgence for any fall gathering.
Ingredients
15 oz pure canned pumpkin puree
1 cup plain full-fat Greek yogurt
2 scoops vanilla whey or casein protein powder
2 large eggs
1/2 cup sweetener of choice (such as stevia or erythritol)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1 pre-baked graham cracker or almond flour crust
Instructions
Preheat oven to 325°F (165°C).
In a large bowl, whisk together the eggs, Greek yogurt, and pumpkin puree until smooth.
Add the protein powder, sweetener, cinnamon, ginger, nutmeg, and salt to the mixture.
Whisk until the batter is completely smooth and free of lumps.
Pour the filling into the pre-baked crust, smoothing the top with a spatula.
Bake for 45 minutes, or until the center is set but still slightly jiggly.
Remove from the oven and allow to cool completely at room temperature.
Refrigerate for at least 2 hours before slicing to allow the custard to firm up.
Notes
Ensure you use pure pumpkin puree and not pumpkin pie filling to control sweetness. For a vegan alternative, swap eggs for flax eggs and use plant-based protein powder and silken tofu instead of Greek yogurt. Store in the refrigerator for up to 5 days. For the best texture, serve chilled.
- Prep Time: 15
- Cook Time: 45
- Category: Seasonal Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 7g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg