Look no further for the foodies out there looking for a healthier and more balanced way to enjoy pumpkin pie this fall season! This protein-packed recipe will tantalize your taste buds without sacrificing flavor. Our protein pumpkin pie is high-protein and low-sugar and tastes so good that you won't even believe it's healthy!
It is packed with proteins that help build muscles and keep you full throughout the day and loaded with vitamins from nutrient-dense pumpkin that help improve your complexion and immunity. Whether you're trying to lose weight or stay on track with healthy eating habits during the holidays, this delicious dessert will soon be a hit on your dinner table!
Related: Educational Resources and More
Protein Pumpkin Pie Ingredients
- 2 Large Eggs
- 15 Ounces of Pumpkin Puree (preferably canned)
- ½ Cup of Sweetener (can substitute for maple or agave syrup)
- 2 Ounces of Milk or non-dairy milk
- ¼ Teaspoon of Ground Ginger
- ¼ Teaspoon of Ground Nutmeg
- ⅛ Teaspoon of Ground Cloves
- 1 ½ Teaspoons of Ground Cinnamon
- ¼ Cup of Fat-Free Cottage Cheese
- ½ Teaspoon of Vanilla Extract
- 2 Scoops of Vanilla Protein Powder
- 1 Pre-made Pie Crust (this ingredient is optional but highly recommended)
Preparation and Baking Instructions
- You should combine the ingredients in a large bowl, food processor, or electric mixer.
- Combine or process them.
- Pour the mixture into a baking pan made for pie and spray with non-stick cooking spray or Pre-made Crust.
- Bake the pumpkin pie at 350 degrees Fahrenheit for 30 minutes.
- Reduce temperature to 300 degrees Fahrenheit and bake for another 15 to 20 minutes or until the crust is golden.
- Let the pie rest outside the oven for an hour before letting it cool off in the fridge for 2-3 hours.
Vegan Protein Pumpkin Pie
Are you a vegan who struggles to find protein-packed desserts to elevate your fitness goals? No worries, you don't have to say goodbye to your dream body; we have the perfect vegan alternative to this protein pumpkin pie.
Vegan Ingredients
Pie Crust Base:
- 1 ½ Cups of All-Purpose Flour
- ½ Teaspoon of Salt
- ½ Cup Shortening, Coconut Oil, or Vegan Butter
- ¼ - ⅓ Cups of Ice Water
Pie Filling:
- 1 15-Ounce Can of Pumpkin Puree
- 8-Ounce Block of Extra-Firm Silken Tofu
- ½ Cup of Pure Maple Syrup or Agave Syrup
- 1 Tbsp of Cornstarch
- 1 Tbsp of Pumpkin Pie Spice
- 2 Tsp of Vanilla Extract
- ½ Tsp of Salt
- 2 Scoops of Vanilla Plant-Based Protein Powder
How to Prepare
- Preheat the oven to 400 degrees Fahrenheit. In a large bowl, thoroughly combine flour and salt. Using a pastry blender, reduce the shortening or oil to pea-sized pieces.
- Sprinkle 1 tablespoon of the ice water over a portion of the flour mixture; stir with a fork. Place wet pastry on the edge of the basin. Repeat the process of moistening the flour mixture by gradually adding ice water (1/4 to 1/3 cups in total) until the mixture starts to come together.
- Form the dough into a ball by kneading it lightly with your hands until it sticks together smoothly.
- Roll the dough into a 12-inch circle on a surface dusted with flour. Trim and transfer the pastry to a 9-inch pie dish. You can shape the edges however you prefer.
- Never puncture pastry dough. Line the pastry with two layers of aluminum foil. Bake for 15 minutes. After, you can reduce the oven temperature to 350 degrees Fahrenheit.
- Meanwhile, mix the pumpkin puree, extra-firm silken tofu, syrup of your choice, cornstarch, pumpkin pie spice, vanilla extract, and salt in a food processor, blender, or electric mixer.
- Cover with a lid if you are using a blender, and blend until you reach a silky smooth pie texture.
- Pour the filling into the crust that has been partially cooked and smooth the top. Transfer to the oven and bake for 35 to 40 minutes or until the mixture is firm.
- Be sure to cool off the pie for 2 hours outside the oven. Cover and refrigerate for at least 4 hours before digging in!
Don’t Forget the Toppings!
It wouldn’t be a pumpkin pie without some tasty toppings! Here are our top recommendations on how to garnish your protein pumpkin pie.
Non-Vegan Toppings
- Fat-Free Whipped Cream or Sugar-Free Whipped Cream
- Fat-Free Vanilla Ice Cream or Keto Vanilla Ice Cream
- Chocolate or Sugar-Free Caramel Sauce
Vegan Toppings
- Coconut Whipped Cream or Vegan Whipped Cream
- Dairy-Free/Vegan Vanilla Ice Cream
- Strawberries, Blueberries, Blackberries, Cranberries, and Raspberries
- Bananas
- Berry Compote or Preserves
How to Freeze and Store
This pumpkin pie is too delicious to let go to waste! You can store your pumpkin pie in a baking dish, plastic container, or you can wrap it in foil and place it in the freezer. This pie can be frozen for up to 1 to 2 months for the best results. If you don't freeze this pie, it can stay fresh in the fridge for 4 to 5 days.
Interested in more fitness and health-curated recipes? Here at HUMBLEROOTS, we have the perfect handpicked recipes made just for you!
Concluding Thoughts
Overall, this protein pumpkin pie recipe is a healthier and tastier alternative to the regular pumpkin pie. Now that you know all about this mouth-watering, high-protein pumpkin pie recipe, what's stopping you from trying it out for yourself?
This healthier alternative to the standard pumpkin pie will surely be a hit with whomever you make it for. It is high in protein and can be made vegan-friendly as well. This recipe is perfect for you if you're looking for a delicious post-workout dessert!
