Protein Pumpkin Pie

8 Slices69 cals

If you like pumpkin even just a little bit then you’re going to LOVE my low fat, high protein pumpkin pie recipe. Not only is it just healthy but it’s absolutely delicious as well!

Tip:

  • Top the pie with cool whip, whip cream, nuts, bacon bits like I did, etc!
Protein Pumpkin Pie Recipe

Protein Pumpkin Pie

This delicious Protein Pumpkin Pie recipe is low in fat, high in protein, easy to make, and healthy! Recipe, video, and calorie information included.
5 from 3 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Keyword: protein pie, protein pumpkin pie, pumpkin
Servings: 8 Slices
Calories: 69kcal
Cost: $3
Course: Dessert
Cuisine: American
Keyword: protein pie, protein pumpkin pie, pumpkin
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 8 Slices
Calories: 69kcal
Cost: $3

Ingredients

  • 2 Large Whole Eggs
  • 15 Ounces Pumpkin Puree425g Can
  • ½ Cup Sweetener
  • ¼ Cup Milk Substituteor Milk (2 Ounces)
  • ¼ Teaspoon Ground Ginger
  • ¼ Teaspoon Ground Nutmeg
  • Teaspoon Ground Cloves
  • 1 ½ Teaspoons Ground Cinnamon
  • ¼ Cup Cottage Cheese58g Fat Free
  • ½ Teaspoon Vanilla Extract
  • 2 Scoops Protein Powder60g 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 in the WHOLE recipe without the Graham Cracker Crust and Bacon Bits:
  • Calories: 557
  • Fat: 13g
  • Saturated Fat: 4g
  • Sodium: 900mg
  • Carbs: 36g
  • Fiber: 18g
  • Sugar: 17g
  • Protein: 74g
 
Calories in the WHOLE recipe with the Graham Cracker Crust and without the Bacon Bits:
  • Calories: 1321
  • Fat: 41g
  • Saturated Fat: 12g
  • Sodium: 1350mg
  • Carbs: 156g
  • Fiber: 22g
  • Sugar: 65g
  • Protein: 82g

Nutrition

Calories: 69kcal | Carbohydrates: 4.5g | Protein: 9.2g | Fat: 1.6g | Saturated Fat: 0.5g | Sodium: 112.5mg | Fiber: 2.2g | Sugar: 2.1g

Ingredients

  • 2 Large Whole Eggs
  • 15 Ounces Pumpkin Puree 425g Can
  • ½ Cup Sweetener
  • ¼ Cup Milk Substitute or Milk (2 Ounces)
  • ¼ Teaspoon Ground Ginger
  • ¼ Teaspoon Ground Nutmeg
  • Teaspoon Ground Cloves
  • 1 ½ Teaspoons Ground Cinnamon
  • ¼ Cup Cottage Cheese 58g Fat Free
  • ½ Teaspoon Vanilla Extract
  • 2 Scoops Protein Powder 60g 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 in the WHOLE recipe without the Graham Cracker Crust and Bacon Bits:
  • Calories: 557
  • Fat: 13g
  • Saturated Fat: 4g
  • Sodium: 900mg
  • Carbs: 36g
  • Fiber: 18g
  • Sugar: 17g
  • Protein: 74g
 
Calories in the WHOLE recipe with the Graham Cracker Crust and without the Bacon Bits:
  • Calories: 1321
  • Fat: 41g
  • Saturated Fat: 12g
  • Sodium: 1350mg
  • Carbs: 156g
  • Fiber: 22g
  • Sugar: 65g
  • Protein: 82g

Nutrition

Calories: 69kcal | Carbohydrates: 4.5g | Protein: 9.2g | Fat: 1.6g | Saturated Fat: 0.5g | Sodium: 112.5mg | Fiber: 2.2g | Sugar: 2.1g

25 Comments

  1. Susan on May 27, 2013 at 12:00 am

    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.

  2. Nino on August 3, 2013 at 12:00 am

    Just took my pie out of the oven! Another master piece! Thanks again for the wonderfull ideas!

  3. Kim on September 2, 2013 at 12:00 am

    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!

  4. Donna on October 8, 2013 at 12:00 am

    I am enjoying some of this pumpkin pie right now…yumm. Easy to make and healthy!

  5. Ginger on October 31, 2013 at 12:00 am

    That was really, really good! So yummy! Could have eaten the whole thing but didn’t :-)! Love your protein recipes!

  6. Amanda on November 29, 2013 at 12:00 am

    My Thanksgiving feast included this pie (crustless) and it was a success. Very good; thank you for posting!

    • Derek Howes on December 2, 2013 at 12:00 am

      Thanks so much Amanda, I love feedback like this. I hope you had a wonderful Thanksgiving!

  7. Emma on October 23, 2014 at 12:00 am

    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! 🙂

    • Derek Howes on October 24, 2014 at 12:00 am

      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!

  8. Vanessa M. on October 9, 2015 at 12:00 am

    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.

  9. adrian on October 24, 2015 at 12:00 am

    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!

  10. Kathy on November 19, 2015 at 12:00 am

    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!

  11. Ryan on December 6, 2015 at 12:00 am

    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?

    • Derek Howes on December 6, 2015 at 12:00 am

      I would suggest a banana before cottage cheese but you could try it! Thanks Ryan

  12. Rebecca on October 9, 2016 at 12:00 am

    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 😀

    • Derek Howes on October 10, 2016 at 12:00 am

      You’re welcome…so glad you liked it!!! 🙂

  13. Scott on July 13, 2020 at 12:07 am

    5 stars
    Awesome recipe as usual. I made my own crust using your recipe from your ‘low-carb cheesecake with a crust’ recipe. Worked great!

    • Derek Howes on July 13, 2020 at 10:10 am

      Great idea Scott! I also may need to try this before fall…

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