Silky, perfectly spiced, and packed with 33g of protein, this Crustless Creamy Pumpkin Pie is all the comfort of traditional fall pie filling without the heavy crust. It bakes up smooth, holds its shape beautifully, and makes an incredible guilt-free dessert or breakfast prep!
Why You’ll Love This Recipe
33g Protein Powerhouse: Uses Greek yogurt, eggs, and protein powder for a super satisfying macro boost.
No Crust Needed: Skipping the crust keeps carbs and calories low while letting the rich pumpkin spice flavor shine.
Simple Whisk & Bake: Prep takes under 5 minutes—just whisk everything together in one bowl and pop it in the oven.
Essential Kitchen Equipment
Pie Dish or Oven-Safe Baking Bowl (7–8 inch): Lightly greased for easy serving.
Large Mixing Bowl & Whisk: To smooth out the pumpkin and yogurt base.
Measuring Cups & Spoons: For precise ingredient balancing.
Ingredients
Pumpkin Pie Base:
1 1/2 cups Pure pumpkin puree (100% pumpkin, not pumpkin pie mix)
1 cup Plain Greek yogurt (0% or 2% non-fat)
2 large Eggs
1 scoop (30g) Vanilla protein powder or collagen peptides
1/3 cup Zero-calorie sweetener or maple syrup (adjust to taste)
1 1/2 tsp Pumpkin pie spice
1 tsp Pure vanilla extract
1/4 tsp Salt
Optional Topping:
2 tbsp Light whipped topping or extra Greek yogurt
Ground cinnamon for dusting
Step-by-Step Instructions
Step 1: Prep & Preheat
1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 7 to 8-inch pie dish or oven-safe glass bowl with non-stick cooking spray.
Step 2: Whisk the Mixture
1. In a large bowl, whisk together the 1 1/2 cups pumpkin puree, 1 cup Greek yogurt, 2 eggs, 1 scoop vanilla protein powder, 1/3 cup sweetener, 1 1/2 tsp pumpkin pie spice, 1 tsp vanilla, and 1/4 tsp salt.
2. Mix thoroughly until smooth, silky, and well combined.
Step 3: Bake
1. Pour the pumpkin mixture into your prepared baking dish and smooth the top evenly with a spatula.
2. Bake for 40 to 45 minutes, or until the edges are set and the center has a subtle, firm jiggle.
Step 4: Chill & Serve
1. Allow the pie to cool completely at room temperature for 30 minutes.
2. Transfer to the refrigerator and chill for at least 2 hours (chilling is key for the pie to fully set into a silky custard texture).
3. Top with whipped cream, dust with cinnamon, and dig in!
Chef’s Tips
Don’t Skip the Chill Time: Like classic custard pie, cooling allows the texture to firm up so every spoon yields a velvety, smooth bite.
Protein Powder Pick: Whey/casein blend or vanilla collagen powder blends seamlessly into pumpkin without altering the creamy consistency.
Nutritional Breakdown (Whole Pie / 2 Servings)
Servings: 2 generous servings
Calories: ~210 kcal (per serving)
Protein: ~33g (per serving)
Net Carbs: 12g
Fat: 3.5g
Frequently Asked Questions (FAQ)
Can I meal prep this in advance?
Absolutely! Cover the dish with wrap or store slice portions in airtight containers in the fridge for up to 4 to 5 days. Enjoy cold straight from the fridge!