High-Protein Creamy Crustless Pumpkin Pie
Pumpkin and protein powder baked into a creamy bowl — ready in 40 minutes
This high-protein creamy crustless pumpkin pie blends pumpkin puree with protein powder, eggs or Greek yogurt, and a sugar-free sweetener, then bakes until set, like the bowl with the cream swirl. Each serving has 33 g of protein and 6 g net carbs.
Low carb, sugar-free, and no crust.
Why you’ll love this pie
- 33g protein per serving
- 6g net carbs
- Pumpkin and protein
- Ready in about 40 minutes
- Creamy filling
- No crust
Health notes
- Protein: Protein powder and eggs or Greek yogurt.
- Low carb: Pumpkin. No crust or sugar.
- Sugar-free: Sugar-free sweetener.
- Keto-friendly: Each serving stays around 6g net carbs if the pumpkin is measured.
Key element — measure the pumpkin
Extra pumpkin raises the carbs. Use a measured amount so the 6g number holds, like the bowl.
Ingredients
Pie (6 servings)
- 1 can (15 oz) pumpkin puree
- 3 scoops (about 75g) vanilla protein powder
- 2 large eggs
- ½ cup plain Greek yogurt or cottage cheese
- ¼ cup sugar-free sweetener
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
- Pinch of salt
- Optional: sugar-free whipped cream and cinnamon, for serving
Swaps
- A crust or regular sugar: Not in the 6g number.
- No protein powder: Protein drops. Use more Greek yogurt.
- Extra pumpkin: Carbs rise. Measure it.
- Cottage cheese: Blend it in. Protein stays high.
Instructions
| 1 | Blend. In a bowl, whisk the pumpkin, protein powder, eggs, Greek yogurt, sweetener, pumpkin pie spice, vanilla, and salt until smooth. |
| 2 | Bake. Pour into a greased 8-inch pie dish or individual bowls. Bake at 350°F (175°C) for 25–30 minutes until set in the center. |
| 3 | Cool. Let the pie cool to room temperature. It firms as it cools. |
| 4 | Serve. Top with sugar-free whipped cream and a dusting of cinnamon, like the photo. This batch makes 6 servings. |
Pro tips
- Measure the pumpkin. Extra raises the carbs.
- A crust or regular sugar is not in these numbers.
- The center should be just set. It firms as it cools.
- Cool fully before slicing so the filling holds.
- Macros are per serving, 6 from this dish.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 145 |
| Protein | 33g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 3g |
| Sodium | 180mg |
Estimates based on pumpkin puree, protein powder, eggs, Greek yogurt, and sugar-free sweetener, divided into 6 servings. A crust and regular sugar are not included.
Variations
No protein powder
Use more Greek yogurt. Protein drops.
Cottage cheese
Blend it in place of the yogurt. Protein stays high.
Extra spice
Add more pumpkin pie spice or a pinch of cinnamon.
Individual bowls
Divide into 6 ramekins. Bake time drops a few minutes.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Cover once cool |
| Best chilled | Right away | It is firmest after cooling |
| Freezer | Up to 1 month | Cool fully. Thaw in the fridge |
FAQ
Test your knowledge
5 quick questions about this crustless pumpkin pie
1. Protein per serving?
2. Net carbs per serving?
3. What keeps the carbs at 6g?
4. About how long does this take?
5. What is not in the 6g number?
