A creamy, guilt-free twist on the classic Thanksgiving dessert. This pumpkin pie packs a protein punch and fiber boost, keeping you satisfied while staying aligned with your health goals. Perfect for holiday gatherings or meal prep!
Macros per serving
- Calories: 175
- Protein: 12g
- Fiber: 6g
- Fat: 5g
- Carbohydrates: 22g
Total servings:
- 8 servings
Ingredient list
- 200g canned pumpkin puree (¾ c.)
- 200g nonfat plain Greek yogurt (¾ c.)
- 2 large eggs
- 40g vanilla protein powder (⅓ c.)
- 100g rolled oats, finely ground (1 c.)
- 60g almond flour (½ c.)
- 20g maple syrup (1½ tbsp)
- 5g pumpkin pie spice (1 tsp)
- 5g cinnamon (1 tsp)
Vegan alternative ingredient list
- Replace Greek yogurt with 200g unsweetened coconut yogurt
- Replace eggs with 2 tbsp flaxseed meal mixed with 6 tbsp water (let sit for 5 minutes)
- Use a plant-based protein powder
Gluten-free substitutions
- Replace rolled oats with certified gluten-free oats
Step-by-step instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine ground oats, almond flour, and 2g pumpkin pie spice to form the crust base.
- Add 50g Greek yogurt to the crust mixture and mix until crumbly. Press into a lightly greased 9-inch pie pan.
- Bake the crust for 8 minutes. Remove and set aside.
- In another bowl, whisk together pumpkin puree, remaining Greek yogurt, eggs, protein powder, syrup, spices, and cinnamon until smooth.
- Pour the filling onto the pre-baked crust and smooth the top.
- Bake for 35-40 minutes, or until the filling sets and the center slightly jiggles.
- Cool completely, then refrigerate for at least 2 hours before serving.
Notes and tips
- Pan size: Use a 9-inch pie pan for the best results.
- Sweetness adjustment: Add 5-10g of sweetener (like stevia or monk fruit) to taste.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Meal prep: Slice into individual servings and freeze for quick snacks.
- Optional toppings: A dollop of light whipped cream or a sprinkle of crushed nuts adds flavor without too many extra calories.
Substitutions
- Almond flour can be replaced with 60g oat flour.
- Maple syrup can be swapped for 10g honey or 5g stevia-based sweetener for similar calories.
Tips for lowering calories
- Use non-caloric sweeteners like stevia or monk fruit in place of maple syrup.
- Replace almond flour with additional ground oats for a lower-fat crust.
