This 33g Protein Creamy Crustless Pumpkin Pie gives you all the spiced, velvety goodness of a traditional holiday pie without the heavy pastry crust—and it packs a serious protein punch! By combining Greek yogurt, protein powder, and real pumpkin, it sets into a rich, custard-like texture that tastes like an absolute indulgence.
Ingredients
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The Pumpkin & Spice Base:
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1 cup (245g) pure canned pumpkin puree (not pumpkin pie mix)
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2 large whole eggs + 1 egg white (or 3/4 cup liquid egg whites)
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½ cup plain or vanilla Greek yogurt (full-fat or non-fat)
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¼ cup unsweetened almond milk (or milk of choice)
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The Protein & Sweeteners:
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1 scoop (approx. 30g) vanilla whey-casein blend or plant-based protein powder (provides the structure and bulk of the protein)
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2 to 3 tbsp maple syrup, honey, or a zero-calorie sweetener equivalent (adjust to your sweetness preference)
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1 ½ tsp pumpkin pie spice
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1 tsp pure vanilla extract
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¼ tsp salt
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The Garnish (Optional):
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A dollop of light whipped cream or coconut whipped cream and a dust of cinnamon on top
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Instructions
1. Prep the Oven and Pan
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Preheat your oven to 350°F (175°C).
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Generously grease a small pie dish, glass baking dish (roughly 6 to 7 inches), or a couple of individual ramekins with cooking spray or a little butter.
2. Blend the Wet Ingredients
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In a large mixing bowl, whisk together the pumpkin puree, whole eggs, egg white, Greek yogurt, almond milk, maple syrup, vanilla extract, and pumpkin pie spice until smooth and fully incorporated.
3. Whisk in the Protein Powder
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Sift or sprinkle in your vanilla protein powder and salt. Whisk vigorously until the batter is completely smooth with no protein clumps remaining.
4. Bake to a Custard Finish
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Pour the pumpkin mixture into your prepared baking dish or ramekins.
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Bake at 350°F for 30 to 35 minutes (individual ramekins will bake faster, around 20–25 minutes).
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The pie is done when the edges are set and slightly puffed, but the very center still has a slight, desirable “jiggle” like a classic custard. (It will firm up more as it cools!)
5. Cool and Set
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Remove from the oven and let it cool completely at room temperature, then place it in the refrigerator for at least 1 to 2 hours to chill and set thoroughly.
6. Serve
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Slice into wedges or scoop straight from the dish, top with a dollop of whipped cream and a dash of cinnamon, and enjoy!
Pro-Tips for Success
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The Protein Powder Choice: A whey-casein blend or plant-based protein powder works best for baking because it absorbs moisture and creates a cake- or custard-like crumb. Pure whey isolate can sometimes make baked goods a bit rubbery or dry, so stick to a blend if possible!
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Chill for Texture: While it smells amazing straight out of the oven, letting this crustless pie chill in the fridge transforms its texture from a soft soufflé into a rich, dense, bakery-style pumpkin custard.
