High-Protein Creamy Crustless Pumpkin Pie
Silky pumpkin custard packed with protein, zero crust, zero sugar — pure autumn comfort in a bowl
This is the pumpkin pie you can eat for breakfast, dessert, or a high-protein snack without the guilt or the crash. Smooth canned pumpkin meets vanilla protein powder, Greek yogurt, and eggs for a creamy, sliceable custard that tastes like classic pie but keeps the macros tight.
No crust means no extra carbs or fuss. Just mix, pour, bake, and chill. Ready in about 40 minutes active time, then a short cool-down. Perfect for meal prep, Weight Watchers, keto, or anyone who wants real pumpkin flavor with 33 g of protein per serving.
Why you’ll love this pie
- 33g protein per serving — dessert that actually fills you up
- Only 6g net carbs and completely sugar-free
- Crustless means faster, easier, and lower carb
- Creamy texture that tastes like traditional pumpkin pie
- One bowl mix + bake — minimal cleanup
Health notes
- High protein: Whey (or plant) protein + Greek yogurt + eggs deliver serious staying power.
- Low carb & sugar-free: Pumpkin puree and sugar-free sweetener keep net carbs at 6g.
- Fiber & micronutrients: Pumpkin brings beta-carotene, potassium, and gentle fiber.
- No crust needed: Skips the flour and butter while keeping the cozy pie experience.
Key element — blend until ultra smooth
A quick whirl in the blender (or thorough whisk) is what turns this into silky custard instead of a grainy bake. The protein powder and yogurt need to fully dissolve so every bite is creamy. Do not skip the rest time after baking — the texture firms up beautifully as it cools.
New High Protein Recipes
High-Protein Creamy Crustless Pumpkin Pie
- Prep10 min
- Cook30 min
- Total40 min
- Servings6 servings
- Calories145 kcal
Ingredients
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes & Tips
- Use pure pumpkin puree — never pumpkin pie filling (it already contains sugar and spices).
- Blend thoroughly; any undissolved protein powder will create a gritty texture.
- Do not overbake. Pull it when the center still has a soft jiggle — it continues to set while cooling.
- For the cleanest slices, chill overnight and run a knife around the edge before cutting.
- Protein powder brands vary in thickness — if the batter seems too thick, add 1–2 extra tablespoons of milk.
Variations & serving ideas
- Dairy-free: Use coconut yogurt and a plant protein powder.
- Higher protein: Add ½ scoop extra protein powder and a splash more milk.
- Sweeter: Taste the batter and add 1–2 extra tablespoons sweetener if desired.
- Spice boost: Add a pinch of cloves or allspice for deeper autumn flavor.
- Chocolate swirl: Mix 1 tablespoon unsweetened cocoa powder into half the batter and swirl before baking.
- Maple pecan: Add ½ teaspoon maple extract and top each serving with a few crushed toasted pecans.
- Individual ramekins: Divide into 6 ramekins and bake 22–25 minutes for single-serve portions.
- No-bake version: Skip the eggs and baking. Blend, pour into a dish, and chill 4+ hours until firm (texture will be more mousse-like).
Storage
- Refrigerator: Up to 5 days (Cover tightly; best within 3–4 days)
- Freezer: Up to 2 months (Wrap individual portions; thaw overnight in fridge)
- Meal prep: Up to 4 days (Portion into containers; add whipped cream when serving)
Nutrition Facts
Per serving · makes 6 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 145 kcal |
| Total fat | 3 g |
| Sodium | 180 mg |
| Total carbohydrate | 9 g |
| Fibre | 3 g |
| Protein | 33 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this pie keto-friendly?
Yes. At 6g net carbs per serving it fits most keto plans. Keep the sweetener zero-carb and skip any sugary toppings.
Can I use plant-based protein powder?
Absolutely. Choose a good-tasting vanilla plant protein. The texture may be slightly denser, so add an extra splash of milk if needed.
Why is my pie watery?
Usually from underbaking or not cooling long enough. Bake until just set and always chill at least 1 hour (preferably longer) before serving.
Can I make it without protein powder?
You can, but protein will drop significantly. Replace the powder with an extra ½ cup Greek yogurt and reduce the milk slightly. Expect around 18–20g protein per serving.
Does it taste like protein powder?
Not if you use a good vanilla whey or plant protein. The pumpkin spice and sweetener mask any residual protein taste completely.
Can I serve it warm?
Yes. It is delicious slightly warm with whipped cream melting on top. Just know the texture is firmer and more pie-like when fully chilled.
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