Ingredients
Pumpkin base:
1 can (15 oz / 425g) pure pumpkin puree (not pie filling)
3 large eggs
1 cup (240g) nonfat plain Greek yogurt
½ cup (120ml) unsweetened almond milk (or any low-carb milk)
Protein & sweet:
2 scoops (about 60g) vanilla whey protein powder (or plant-based)
⅓ cup granulated sugar-free sweetener (erythritol, allulose, or monk fruit blend)
1 tsp pure vanilla extract
Pinch of salt
Spices:
1½ tsp pumpkin pie spice
1 tsp ground cinnamon
¼ tsp ground ginger (optional)
Pinch of nutmeg
To finish:
Sugar-free whipped cream or light whipped topping
Extra cinnamon for dusting
Optional: a few toasted pecan pieces
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Instructions
1
Preheat and prep. Heat oven to 350°F (175°C). Lightly grease a 9-inch pie dish, deep pie plate, or 8-inch square baking dish.
2
Blend the base. In a blender (or large bowl with a whisk), combine pumpkin puree, eggs, Greek yogurt, almond milk, protein powder, sweetener, vanilla, salt, and all spices. Blend 30–45 seconds until completely smooth and no protein powder lumps remain.
3
Pour and bake. Pour the mixture into the prepared dish. Smooth the top. Bake 28–32 minutes until the center is just set (it should still have a slight jiggle) and a toothpick inserted near the center comes out mostly clean.
4
Cool completely. Remove from oven and let cool on a rack for 20–30 minutes, then refrigerate at least 1 hour (or overnight). The custard firms up as it chills.
5
Serve. Scoop or slice into 6 portions. Top with a dollop of sugar-free whipped cream and a dusting of cinnamon. Enjoy cold or slightly warmed.