33g Protein Creamy Crustless Pumpkin Pie
Servings: 6
Prep Time: 10 minutes
Bake Time: 45–55 minutes
Ingredients
- 1½ cups pumpkin purée (not pumpkin pie filling)
- 1 cup plain nonfat Greek yogurt
- 2 large eggs
- 1 scoop (about 30 g) vanilla protein powder
- 2–3 tbsp granulated monk fruit sweetener, erythritol, or sweetener of choice
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ¼ tsp ground ginger (optional)
- Pinch of ground cloves (optional)
- Pinch of salt
Optional Topping
- Light whipped topping
- Greek yogurt
- Cinnamon sprinkle
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease an 8-inch pie plate or baking dish.
- Add all ingredients to a blender or food processor.
- Blend until completely smooth.
- Pour into prepared dish.
- Bake for 45–55 minutes, or until the center is mostly set with a slight jiggle.
- Cool completely.
- Refrigerate for 2–4 hours before serving for the creamiest texture.
Nutrition (Approximate)
Per Serving (6 servings)
- Calories: 105–120
- Protein: 16–17 g
- Carbohydrates: 8 g
- Fat: 2 g
- Fiber: 2 g
Whole Recipe
- Calories: ~650
- Protein: 95–100 g
A serving contains about 16–17 g of protein. The “33 g protein” claim commonly seen on social media is more likely referring to a larger portion or a different serving size.
Frequently Asked Questions
Can I use cottage cheese instead of Greek yogurt?
Yes. Blend 1 cup cottage cheese until smooth before mixing. It makes the pie richer and increases the protein slightly.
Can I use flavored Greek yogurt?
Yes. Vanilla Greek yogurt works well. Reduce the added sweetener by 1–2 tablespoons.
Can I make it dairy-free?
You can substitute a dairy-free Greek-style yogurt, though the protein content will be lower and the texture may be slightly less creamy.
Can I skip the protein powder?
Yes, but the pie will be softer and contain less protein. To help it set, add an extra egg or 2 tablespoons of cornstarch.
Can I make it sweeter?
Absolutely. Taste the batter before baking and add more sweetener if desired.
How do I know it’s done?
The edges should be set and the center should jiggle only slightly. It will continue to firm up as it cools.
Can I freeze it?
Yes. Slice, wrap individual portions, and freeze for up to 2 months. Thaw overnight in the refrigerator.
How long does it last?
Store covered in the refrigerator for 4–5 days.
Variations
Pumpkin Cheesecake: Add 4 oz (115 g) light cream cheese.
Chocolate Pumpkin: Blend in 2 tablespoons unsweetened cocoa powder.
Maple Pumpkin: Add 1 teaspoon maple extract.
Crunchy Topping: Sprinkle with chopped pecans or walnuts before serving.
This dessert has a silky, custard-like texture that’s somewhere between pumpkin pie filling and cheesecake, making it a high-protein, lower-calorie fall treat.
