It’s still the season of all things pumpkin so today we’re making a delicious Easy Protein Pumpkin Crisp that’s packed with fiber and made with fairly common ingredients. If you don’t like pumpkin? I apologize! If you do? You’re going to love this new healthy seasonal dessert recipe!

Start with this one with a large mixing bowl for your first (pumpkin) layer and something to mix all of your ingredients together with. A spoon, rubber spatula, or hand mixer will work great!

Add into it 3 large whole eggs, 1 can of pumpkin, 1 teaspoon of vanilla extract, 1 tablespoon of pumpkin pie spice, 3/4 teaspoon of ground cinnamon, 4 tablespoons of a syrup or honey (more below), 3 scoops of a good tasting protein powder that pairs well with pumpkin, 1/2 cup of a milk or milk substitute, and a pinch of salt.

Homemade 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

What syrup? I went with brown rice syrup but sugar free or honey work great too. I’ll put the nutritional breakdowns for multiple variations below.

Mix those ingredients together until smooth.

Next, take out another mixing bowl for your protein pumpkin crisp crumble topping.

Add into that mixing bowl 1 1/2 cups of rolled oats, 2 tablespoons of a brown sugar substitute, 1/4 cup of almond flour, 3/4 teaspoon of ground cinnamon, and 1 cup of unsweetened apple sauce.

Lower Carb Pumpkin Crisp

You can significantly reduce the carbs in the recipe by lowering the called for amounts in your crumble topping. My suggestion would be to use 3/4 cup (60g) of rolled oats and 1/2 cup (122g) of unsweetened apple sauce. If don’t mind having less topping, you can use even less.

Give those a mix until thoroughly combined.

From here, take out at least a 9’’ cast iron or baking pan and hit it with some cooking spray. I’ll drop a link to one of my favorite cast iron pans in the recipe card.

Pour in your pumpkin layer mix followed by dropping your crumble mix on top. I use my hands to do this.

Last, and this is completely optional. For both flavor and texture in this protein pumpkin crisp I like to top it with 1/4 cup of crushed up pecans. If you don’t like pecans, use another nut or even another topping!

Put that into the oven on 350F/176C for around 30-35 minutes or until your edges start to turn golden brown.

Remove it from the oven, let it cool, and portion it out. I usually eat this one cold but if you want to eat it hot/heat it up, it tastes great that way too.

Pro tip if your macro allows for it? Top it with some vanilla frozen yogurt or whipped cream!

As for storing it? Store it in the fridge, it should last around 4-5 days.

Ready for your next recipe? How about a Pumpkin Chili!?