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High-Protein Pumpkin Pie Recipe

Camille Leblanc-Bazinet

This blog comes from Femme Fit Society partner and owner of Feroce Fitness, Camille Leblanc-Bazinet. Sign up for one month of training and get your second month free when you use code FEMMEFIT2 at checkout.

With the pumpkin spice season upon us, this recipe has become one of my all-time favorites, perfect for those moments when I crave something homely and rich. I have a profound love for all things pumpkin and a particularly sweet tooth to match. 

One challenge I often encounter when searching for dessert recipes is finding something that aligns with my fitness-oriented lifestyle. All too often, high-protein recipes tend to compromise on taste, resulting in a bland, cardboard-like experience. That’s where this pumpkin pie recipe comes in – a harmonious blend of health and flavor like no other. 

Indulge your taste buds with this high-protein pumpkin pie, a testament to the beautiful union of culinary indulgence, health, and fitness. Your palate will thank you!

🥧🥧🥧

INGREDIENTS

Per 8 servings

  • 2 whole eggs

  • 1 can pumpkin puree

  • 2 tbsp allulose

  • 2 oz unsweetened almond milk

  • ¼ tsp nutmeg

  • ⅛  tsp ground cloves

  • 1 ½ tsp ground cinnamon

  • ¼ cup fat free greek yogurt

  • ½ tsp vanilla extract

  • 2 scoops vanilla protein powder

Crust:

  • 1 ⅓ cup flour

  • 2 tbsp allulose

  • 1 cup unsalted butter

  • ¼ cup water 

DIRECTIONS: 

For the crust – 

  1. Place flour in a large bowl and let it chill while preparing the other ingredients 

  2. Grate butter on the box grater’s large holes. Once the butter becomes challenging to handle, chop what;s left into bite sized pieces. 

  3. Toss the butter with flour 

  4. Spoon four tablespoons of chilled icy water onto the flour/butter mixture. Continue to add water by the tablespoon, mixing between each addition until a dough is formed.

  5. Form a dough ball and place on a floured surface

  6. Shape the ball into a flat disc about six inches in diameter and four inches thick. 

  7. Wrap the dough in a plastic and let it set in the fridge for at least two hours before preparing 

For Filling – 

  1. Combine all ingredients into a food processor or blender. 

  2. Process until well blended. 

  3. Pour mixture into pie crust. 

  4. Bake on 350F for 30 min. Reduce to 300F and bake for an additional 15-20 min. 


NUTRITION FACTS PER SERVING (Serves 8)
321 calories 13g protein 38g carbs 13g fat 

 

If you liked this recipe, you’ll love our 12 Days of High-Protein Holiday Cookies eBook— launching later this month!