Protein Pumpkin Pie - Soft, Creamy and So Good!
Serves 8
10 mins prep
40 mins cook
50 mins total
Protein Pumpkin Pie is soft and creamy but healthy! Made using protein powder - no sugar or condensed milk - it’s perfect to celebrate Thanksgiving party with health goals in check.
Crust:
Frozen Ready-to-Bake Pie CrustLike Pillsbury
Filling:
cupPumpkin Pureenot pumpkin pie filling, 360g
cupUnsweetened Almond Milk240ml
tbspNon-fat Plain Greek Yogurt42g
cup + 1 tbspVanilla Protein PowderWhey-casein, 66g
tspCinnamon
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Pie Crust:
Preheat the oven to 450°F.
Roll pie crust into dish (or use pre-rolled crust) and press crust firmly on the pie dish.
Bake for 12-15 minutes or until edges are golden brown.
Remove and let cool (takes about 25 minutes).
Pie:
Preheat the oven to 350°F.
In a bowl, whisk pumpkin puree, almond milk and Greek yogurt.
Add protein powder, pumpkin pie spice and cinnamon; Whisk again.
Add eggs and egg whites and whisk until just combined.
TASTE THE FILLING to make sure its good, and add some stevia sweetener or bit of vanilla extract if needed.
Pour filling into pie crust.
Bake 48 minutes, covering with foil after 25 minutes.
Center should be a little bit jiggly, but sides cooked.
Remove from the oven and let cool 2-4 hours to room temperature.
Tip: Place in fridge and cool overnight!