High Protein Crustless Pumpkin Pie

Why This High Protein Crustless Pumpkin Pie is the Best

1. Light yet satisfying: Each slice has just 110 calories and 11 grams of protein, making it a guilt-free dessert that still tastes indulgent.
2. Perfect texture: The protein powder and starch give it that classic custard-like structure without the need for cream or butter.
3. Naturally gluten-free and refined sugar-free: Made with wholesome ingredients you can feel good about — no added oils, flours, or sugar needed.

Ingredients Breakdown

See recipe card at the end of the post for full ingredient measurements and units.

Pumpkin Puree

The star of the show! Make sure you’re using pure pumpkin puree, not pumpkin pie filling. It gives the pie its creamy texture and earthy sweetness.

Unsweetened Almond Milk

Keeps the pie light and dairy-free. You can substitute another milk of your choice if needed.

Whey Protein Powder

Adds structure, sweetness, and a high-protein boost. Vanilla or any neutral flavor will work. You can also try using plant based protein for a vegan crustless pumpkin pie.

Gluten-Free Flour

A small amount helps bind the pie and makes the texture more cohesive without needing a crust. Any all-purpose gluten-free flour works.

Starch

This helps thicken the mixture and create that smooth, custard-like consistency. I usually use arrowroot or tapioca starch, but corn starch or potato starch also work just fine. Choose whichever you have on hand.

Sweetener

I like using coconut sugar for a deeper caramel flavor, but you can also use allulose or a monk fruit/erythritol blend to keep it completely sugar-free.

Pumpkin Pie Spice

Essential for that classic pumpkin pie flavor! You can use a store-bought blend or make your own using cinnamon, nutmeg, ginger, and cloves.

Salt

Just a touch enhances the flavors and balances the sweetness.

How to Make High Protein Crustless Pumpkin Pie

 Watch my video on YouTube here for a step-by-step tutorial!

1. Mix all ingredients

Add everything to a large mixing bowl and beat with an electric mixer until completely smooth. The batter should be thick but pourable.

2. Pour and bake

Pour the mixture into a greased 9-inch pie pan (or into a gluten-free crust if you prefer a traditional version). Bake at 375°F for 35–40 minutes until the edges are set and the center still has a slight jiggle.

3. Cool and chill

This step is crucial! Allow the pie to cool completely at room temperature, then refrigerate for at least 6 hours or overnight. The texture will firm up and become perfectly sliceable.

Tips for Success

1. Don’t skip chilling: It sets the structure and enhances the flavor.
2. Use high quality whey protein: A smooth, high-quality protein powder blends beautifully and keeps the pie moist and custardy.
3. Slice carefully: Once chilled, use a sharp knife and clean between cuts for clean slices.

Flavor Variations

Maple Protein Pumpkin Pie: Add 1 teaspoon maple extract and top with a drizzle of sugar-free maple syrup.
Pumpkin Cheesecake Pie: Swirl in ¼ cup sweetened cream cheese before baking for a creamy, layered effect.
Chocolate Pumpkin Pie: Replace vanilla protein with chocolate protein powder and add 1 tablespoon cocoa powder for a chocolate version.

Try This High Protein Crustless Pumpkin Pie!

Whether you’re bringing it to Thanksgiving or meal-prepping healthy desserts for the week, this crustless pumpkin pie is one you’ll want to make on repeat. It’s simple, high in protein, and just as delicious as the classic version.

If you make it, don’t forget to leave a comment, rate the recipe, and tag me on Instagram @sarahsfitfood so I can see your creations!

XO,
Sarah