YUM! Silky, warm-spiced, and secretly packed with high-quality protein, this 33g Protein Creamy Crustless Pumpkin Pie is the ultimate fall-flavored powerhouse! Made without a heavy pastry crust, this guilt-free dessert bake gives you all the rich, velvet texture of classic pumpkin pie with macros that fit seamlessly into any fitness goal!
Why You’ll Love This Recipe
33 Grams of Protein Per Portion: Built with Greek yogurt, eggs, and protein powder for a deeply satisfying, muscle-building autumn dessert.
Low-Carb & Crustless: Skips the butter-heavy pie crust to keep calories low while delivering authentic pumpkin pie spice flavor.
Foolproof One-Bowl Prep: Simply whisk the ingredients together, pour into your dish, and let the oven do the work!
Essential Kitchen Equipment
Pie Dish or Oven-Safe Glass Bowl: For baking the custard smoothly and evenly.
Whisk & Mixing Bowl: To whip the base ingredients into a silky batter.
Ingredients
High-Protein Pumpkin Custard:
1 1/2 cups Pure pumpkin puree (not pumpkin pie mix)
1 cup Plain non-fat or 2% Greek yogurt
2 large Eggs
1 scoop (30g) Vanilla whey or casein protein powder
1/3 cup Zero-calorie brown sugar sweetener (e.g., monk fruit or erythritol)
1 1/2 tsp Pumpkin pie spice (or 1 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger)
1 tsp Pure vanilla extract
Pinch Sea salt
Light Topping:
1/4 cup Zero-sugar whipped topping or whipped Greek yogurt
Pinch Ground cinnamon for dusting
Step-by-Step Instructions
1. Prep Oven & Dish: Preheat your oven to 350°F (175°C). Lightly coat an oven-safe glass baking bowl or pie dish with non-stick cooking spray.
2. Whisk Custard Base: In a large bowl, whisk together the 1 1/2 cups pumpkin puree, 1 cup Greek yogurt, and 2 large eggs until completely smooth.
3. Add Flavors & Protein: Add the vanilla protein powder, zero-calorie brown sweetener, pumpkin pie spice, vanilla extract, and a pinch of salt. Whisk vigorously until the batter is silky and lump-free.
4. Bake Until Set: Pour the pumpkin mixture into your prepared dish and smooth the top. Bake at 350°F (175°C) for 35 to 40 minutes until the edges are set and the center slightly jiggles.
5. Chill & Set: Remove from the oven and let cool completely at room temperature, then place in the refrigerator for at least 2 hours to allow the custard structure to set fully.
6. Serve: Top with a cloud of zero-sugar whipped topping, dust with ground cinnamon, and dig in with a spoon!
Chef’s Tips
Don’t Skip the Chill Time: Chilling the pie in the fridge after baking is crucial—it allows the protein and pumpkin custard to set into a rich, velvety sliceable texture!
Casein Blend Works Best: Using a protein powder that contains casein or a whey-casein blend yields an extra thick, bakery-style pie texture.
Nutritional Breakdown (Per Serving / Yields 2 Large Portions)
Servings: 2 protein-packed pie bowls
Calories: ~230 kcal
Protein: 33g
Net Carbs: 14g
Fat: 4.5g
Frequently Asked Questions (FAQ)
Can I make individual single-serve ramekins with this recipe?
Yes! Divide the batter evenly between 2 or 3 oven-safe ramekins and bake at 350°F (175°C) for 22 to 25 minutes for perfectly portioned single-serve pumpkin pie pots!