Ingredients
1 can (15 oz) pure pumpkin puree (not pumpkin pie mix)
1 cup low-fat plain or vanilla Greek yogurt (adds an incredible protein boost and creaminess)
1/2 cup liquid egg whites (or 2 whole eggs for richer texture)
1 scoop unflavored or vanilla whey/plant protein powder
1/3 cup sweetener of choice (monk fruit, erythritol, or maple syrup)
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 tsp salt
1 tsp baking powder (helps give it a light, cake-like structure since there’s no crust)
Step-by-Step Instructions
Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or round baking pan with cooking spray to prevent sticking.
Mix the Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, egg whites, sweetener, and vanilla extract until completely smooth and well combined.
Add the Dry Ingredients: Stir in the protein powder, pumpkin pie spice, salt, and baking powder. Whisk vigorously until the batter is silky, thick, and free of any lumps.
Pour & Bake: Pour the pumpkin batter evenly into your prepared pie dish. Smooth out the top with a spatula. Bake at 350°F for 35 to 40 minutes, or until the center is set and the edges are lightly golden.
Cool & Set: Remove from the oven and let it cool completely at room temperature, then place it in the fridge for at least 2 hours to firm up into the ultimate sliceable texture!
Estimated Nutritional Breakdown (Per Slice / 1/6 of Pie)
Calories: ~95 kcal
Protein: ~10g
Carbs: ~11g
Fats: ~1g