🎃 33g Protein Creamy Crustless Pumpkin Pie
A creamy, crustless pumpkin pie that’s higher in protein and easy to make.
Ingredients
-
1 cup pumpkin purée
-
1 cup plain Greek yogurt
-
½ cup cottage cheese
-
2 eggs
-
2 tbsp maple syrup or honey
-
1 tsp vanilla extract
-
1 tsp pumpkin-pie spice
-
½ tsp cinnamon
-
Pinch of salt
-
Optional: 1–2 tbsp granulated sweetener if you prefer it sweeter
Instructions
-
Preheat the oven to 350°F (175°C).
-
Add all ingredients to a blender and blend until completely smooth and creamy.
-
Pour into a lightly greased 8-inch pie dish or small baking dish.
-
Bake for 35–45 minutes, until the center is mostly set but still has a slight jiggle.
-
Allow it to cool completely, then refrigerate for at least 2 hours for the best texture.
-
Serve chilled, optionally topped with a spoonful of Greek yogurt and a sprinkle of cinnamon.
Protein
Depending on the brands and exact quantities used, the whole pie can provide roughly 30–35 grams of protein. Divide it into 4 servings for approximately 8 grams of protein per serving.
If you’re specifically aiming for 33g of protein per serving, the recipe would need considerably more protein than the ingredients above provide. Greek yogurt, cottage cheese, or a suitable protein powder can be adjusted to reach that target.
Tip: Don’t overbake it. The pie will continue to firm up as it cools, and overbaking can make the yogurt and eggs watery or grainy.
