Pumpkin Pie PROTEIN Shake Recipe (High Fiber)

Pumpkin Pie Protein Shake Recipe
Written by The Protein Chef

If you love pumpkin, you’ll love this pumpkin pie protein shake recipe! High in fiber, high in protein, and low in fat. A delicious and great way to kill a sweet tooth while getting a ton of fiber in your day!

Here is the recipe:

  • 1 Cup (8 Ounces) Unsweetened Vanilla Almond Milk (or regular Milk/other Milk substitute)
  • 1/2 Teaspoon Cinnamon
  • 1 Cup (244g) Pure Pumpkin
  • 1 1/2 Scoops (45g) Protein Power (Vanilla, Unflavored, or Pumpkin flavor)
  • 1/4 Cup (20g) Rolled Oats (Optional)
  • 1 Cup Ice

Calories per shake WITH oats:

  • Calories: 350
  • Fat: 6g
  • Saturated Fat: 0g
  • Sodium: 385mg
  • Carbs: 33g
  • Fiber: 13g
  • Sugar: 11g
  • Protein: 41g

Calories per shake WITHOUT oats:

  • Calories: 277
  • Fat: 5g
  • Saturated Fat: 0g
  • Sodium: 385mg
  • Carbs: 19g
  • Fiber: 11g
  • Sugar: 10g
  • Protein: 39g

Blend everything together. Drink. Brain Freeze!

  • Tip: Everyone needs more fiber (for the most part)…so drink up!

About the author

The Protein Chef

Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up. His recipes which have been featured in the news, magazines, and on TV are cheap, quick, AND delicious! His motto in life is “everything in moderation” and is without question the most important habit he follows.


  • I really liked this. I, personally, did not need sweetener. I did add more spices (a tiny bit of nutmeg and cloves) because it is what I always put in my actual pumpkin pies, but I am sure that cinnamon only would be fine as well. I used the 2% milk that I already have in the house. Man, I bet this would make a great ice cream. It’s already thick and creamy, so I don’t know if I’d have to add more ice, or protein, or maybe freeze the pumpkin before use… Thanks for the recipe 🙂

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