Our first pumpkin recipe of the season is here! That recipe? A Pumpkin Protein Custard that you can prep in minutes with super common ingredients. It’s delicious, filling, cheap to make, and packed with over 40g protein per serving. Did I mention that you don’t need protein powder to make it?

Start this one by adding into a mixing bowl 3 large whole eggs, 3/4 cup of your choice Greek yogurt, 1 can of pumpkin, 2 teaspoons of vanilla extract, 3 tablespoons of a sugar free syrup, 2 teaspoons of pumpkin pie spice, 2 optional scoops of protein powder, 1/4 teaspoon of salt, and 1-2 tablespoons of some optional sweetener.

I usually only use a sweetener if my other ingredients (Greek yogurt/protein powder) aren’t sweet enough. The amount you use will also depend on the sweetener you’re using.

You can also opt out of using protein powder. Yes, your macros will change (88g vs 40g protein) but they’re still great overall.

Mix those ingredients together until smooth. I like using a hand mixer to speed this step up.

You can also easily change up the flavor of your pumpkin protein custard recipe by mixing and matching your Greek yogurt and protein powder flavors. Some of my favorite combinations?

• Pumpkin Greek Yogurt + Vanilla Protein Powder
• Salted Caramel Greek Yogurt + Vanilla Protein Powder
• Honey Greek Yogurt + Chocolate Protein Powder

Let us know below if you try any combinations that turn out great!

If you don’t have access to a pumpkin pie spice, here is a quick homemade recipe for one…

Pumpkin Pie Spice

*Double or triple this recipe as needed and store whatever you have leftover for next time!

• 1 1/2 Tablespoons Ground Cinnamon
• 1 Teaspoon Ground Ginger & Nutmeg
• 1/2 Teaspoon Ground Allspice & Cloves

From here, take out whatever you’re going to bake it in and if it’s not non-stick, hit it with cooking spray. I like making 2 individual servings with these 1 1/2 cup dishes you see here.

Optionally top them with whatever you want like some nuts or chocolate chips and put them into the oven on 350F/176C for around 50-55 minutes.

Remember that your baking time will change depending on what you’re baking it in. If you’re making a bunch of small servings, they may only take 30 minutes. If you’re making one big one that’s thick, it might take over an hour.

These are my “baselines” so make sure to keep an eye on your custard until you know how long each dish will take!

Protein Custard Cooking Times

• 1 1/2 Cup Dishes: 50-55 Minutes
• 1/2 Cup Dishes: 25-30 Minutes
• 6” Pie Dish: 60-65 Minutes

Pro tip? I’ll usually throw it in the fridge for a bit prior to eating it and top it with a sugar free whipped topping! In my opinion, the pumpkin protein custard tastes way better once it fully cools.

You could also top this with one of our Protein Frosting recipes!