High Protein Crustless Pumpkin Pie
This creamy, custard-like crustless pumpkin pie has just 110 calories and 11g of protein per slice for an easy, healthy fall dessert.
Ingredients
- 1 can unsweetened pumpkin puree 15oz
- ¾ cup unsweetened almond milk
- 3 scoops vanilla protein powder
- ¼ cup all-purpose gluten-free flour
- 2 tablespoons starch corn, arrowroot, tapioca, or potato
- ⅓ cup coconut sugar or sugar-free sweetener
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
Instructions
- Mix all ingredients: Add everything to a large bowl and beat until smooth.
- Pour into pan: Pour into a greased 9-inch pie pan or pre-made gluten-free crust.
- Bake: Bake at 375°F for 35–40 minutes, until edges are set and center is slightly jiggly.
- Cool and chill: Let cool completely, then refrigerate at least 6 hours or overnight before slicing.
Notes
Protein: I used vanilla whey protein, but feel free to replace with your preferred protein powder.
Sweetener Options: Use coconut sugar for a deeper flavor, or allulose or eythritol/monk fruit for sugar free.
Storage: Keep refrigerated up to 5 days.
Crust Option: Add mixture to a pre-made gluten-free or graham crust if preferred.
Serving Idea: Top with whipped cream or Greek yogurt for extra protein.
Nutrition
Calories: 110kcalCarbohydrates: 16gProtein: 11gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gCholesterol: 19mgSodium: 209mgPotassium: 146mgFiber: 2gSugar: 7gVitamin A: 8304IUVitamin C: 2mgCalcium: 84mgIron: 2mg
Tried this recipe?Let us know how it was!
