Put the pie back in your diet this holiday season with this homemade Protein Pumpkin Pie recipe! Easy to make, packed with seasonal flavor, and great for almost any diet.
Start this one by taking out either a large mixing bowl or food processor like this. I prefer using a food processor as it speeds up the recipe!
Add into whatever you’re using 2 large whole eggs, 1 15 ounce can of pumpkin puree, 1/2 cup of your choice sweetener, 1/4 cup of unsweetened vanilla milk substitute, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, 1/8 teaspoon of ground cloves, 1 1/2 teaspoons of ground cinnamon, 1/4 cup of fat free cottage cheese, 1/2 teaspoon of vanilla extract, and 2 scoops of a vanilla protein powder.
Mix or process all of those ingredients together until your protein pumpkin pie mix is smooth.
Protein Pumpkin Pie Crust
Take out either a pie dish or graham cracker crust and pour your mix into it. If you’re using a pie dish make sure to coat it with some non-stick cooking spray.
Optionally top your protein pumpkin pie with 3 tablespoons of bacon bits and put it into the oven on 350F/176C for around 30 minutes.
After 30 minutes, reduce your heat to 300F/148C and continue baking it for an additional 15-20 minutes.
Pro tip? To check if your pumpkin pie is done you can stick either a toothpick or knife into the center of your pie and if it comes out clean, it’s done!
Remove your pie from the oven, let it cool, and top it with some fat free whipped cream or topping, nuts, and/or anything else you want. Let us know some of the healthy and creative combinations you come up with in the comments below.
Still craving seasonal recipes? Try our Microwave Protein Pumpkin Cake next!
Protein Pumpkin Pie
What We Used
- Oven
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Ingredients
- 2 Large Whole Eggs
- 15 Ounces Pumpkin Puree - Can
- ½ Cup Sweetener
- 2 Ounces Milk Substitute - or Milk
- ¼ Teaspoon Ground Ginger
- ¼ Teaspoon Ground Nutmeg
- ⅛ Teaspoon Ground Cloves
- 1 ½ Teaspoons Ground Cinnamon
- ¼ Cup Cottage Cheese - Fat Free
- ½ Teaspoon Vanilla Extract
- 2 Scoops Protein Powder - Vanilla
- 1 Pre-made Pie Crust - *Optional
Instructions
- Combine all of the ingredients into either a large bowl or food processor
- Mix or process them together
- Pour your mix into pie dish coated with non-stick cooking spray or Pre-made Crust
- Bake it on 350F/176C for 30 minutes
- Reduce to 300F/148C and bake for an additional 15-20 minutes
Video
Notes
- Calories: 557
- Fat: 13g
- Saturated Fat: 4g
- Sodium: 900mg
- Carbs: 36g
- Fiber: 18g
- Sugar: 17g
- Protein: 74g
- Calories: 1321
- Fat: 41g
- Saturated Fat: 12g
- Sodium: 1350mg
- Carbs: 156g
- Fiber: 22g
- Sugar: 65g
- Protein: 82g
Nutrition
35 Comments
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I have to admit, I was skeptical. But this pie turned out great! I used a graham cracker crust instead. I did have to bake longer than the directions suggested.
What type of sweetener was used in this recipe?
Either Stevia or Splenda but nowadays I’d likely use some erythritol. Hope this helps!
WOW! This is incredible. I made mine without the bacon and crustless and it was fantastic! Highly recommend adding some pumpkin spiced chocolate chips (lily’s brand) for extra pumpkin flavors.
I’d like to try this. Do you think I could sub Greek yogurt for the cottage cheese?
Yes, Greek yogurt would work here too.
I know this is an old post but need to let you know this is AMAZING. I had a protein baking competition at my gym so didn’t sample it before hand so I had no idea what to expect and when I tried it- socks were knocked off! My trainers are planning on making it for thanksgiving and seeing if their families notice! I did have a pumpkin pie protein I used instead and it turned out fantastic. Defin recommend – super easy and delicious!!
Haha, that’s awesome! I still make this every year – definitely one of my favorites in November. Glad everyone liked it. Thanks Katie!
This was delicious and the macros are fabulous!
Glad to hear that Penny! Thank you!
Awesome recipe as usual. I made my own crust using your recipe from your ‘low-carb cheesecake with a crust’ recipe. Worked great!
Great idea Scott! I also may need to try this before fall…
Made this today in celebration of thanksgiving. For protein I used a scoop of vanilla and a scoop of cinnamon swirl, and stayed crustless. Amazing, will definitely be making this again in the near future. Thanks for helping me stay on track whilst still enjoying pumpkin pie-a must during thanksgiving 😀
You’re welcome…so glad you liked it!!! 🙂
I’m new to this site, but I see a few recipes I want to try. Do you think I can substitute the cottage cheese with applesauce?
I would suggest a banana before cottage cheese but you could try it! Thanks Ryan
Hi, I use unflavored whey protein powder. Does this recipe assume a vanilla powder that is sweetened? Should I add more vanilla or sweetener? Would you suggest stevia or xylitol as an alternative sweetener? And I can use greek yogurt as an equal exchange for the cottage cheese? Thanks!
I just made this with cinnamon swirl protein from Slap Nutrition, and i gotta say…WOW this blew my mind. I LOVE pumpkin, especially in pie so I was a little skeptical as to how this would taste. It definitely lived up to my expectations. I didn’t use the individual spices though went straight for Pumpkin Pie Spice. Thanks for this awesome recipe!
I have been on a 3-years-long quest looking for a healthier, high protein pumpkin pie. I made this four days ago, and I’ve already made two more since then. This is a WINNER, and my new staple – the pumpkin pie quest is over. Side note – I’ve made all 3 without the crust and they’ve turned out great.
Hello! I’ve just discovered your website and I’m looking forwards to trying your recipes 🙂 just tried your protein chocolate chip cookies yesterday and loved them 🙂 (mine just turned out kind of dry, any suggestions to fix that?) & I was wondering if you’ve tried subbing plain greek yogurt for the cottage cheese and how that worked out for you if you did? No one in my households a fan of the stuff and I’d hate to waste most of the container.
Thanks for all the great posts! 🙂
Greek yogurt works great too. The dryness could be from your oven not being calibrated correctly (too high heat) so you could try cooking on a lower temp or just less time in the oven. Another option is you could throw in another egg!
My Thanksgiving feast included this pie (crustless) and it was a success. Very good; thank you for posting!
Thanks so much Amanda, I love feedback like this. I hope you had a wonderful Thanksgiving!
That was really, really good! So yummy! Could have eaten the whole thing but didn’t :-)! Love your protein recipes!
I am enjoying some of this pumpkin pie right now…yumm. Easy to make and healthy!
Love that! 🙂
We’ve been super into pumpkin stuff lately, and as usual, your recipe did not disappoint. We stayed crustless and it was absolutely delicious! Big fan of your work, keep it up!
Just took my pie out of the oven! Another master piece! Thanks again for the wonderfull ideas!
This looks fantastic! The crust probably serves to soak up a bit of the liquid, but do you think I can get away w/o the crust? It adds quite a bit to the total calories/carbs.