Yield: 6 servings
Prep: 10 minutes
Bake: 45–55 minutes
Chill: 2–4 hours
Texture: creamy, custard-like, similar to pumpkin pie filling but without a crust.
Ingredients
For the pumpkin pie
1½ cups (about 360 g) 100% pumpkin purée
1 cup (about 240 g) plain nonfat Greek yogurt
2 large eggs
1 scoop (about 30 g) vanilla protein powder
2–3 tbsp granulated monk-fruit/erythritol sweetener, or sweetener of choice
1 tsp vanilla extract
2 tsp pumpkin-pie spice
1 tsp ground cinnamon
¼ tsp ground ginger — optional
Pinch of ground cloves — optional
Pinch of salt
For topping
Light whipped topping or whipped cream
A spoonful of Greek yogurt
Cinnamon or pumpkin-pie spice
The matching recipe specifically recommends pumpkin purée rather than pumpkin pie filling.
S
sipthesoup.com
Directions
Preheat the oven to 350°F (175°C).
Lightly grease an 8-inch pie plate or small baking dish.
Add the pumpkin purée, Greek yogurt, eggs, protein powder, sweetener, vanilla, pumpkin-pie spice, cinnamon, ginger, cloves and salt to a blender or food processor.
Blend until completely smooth. You can also whisk everything by hand, although blending gives it the particularly smooth texture shown in the photo.
Pour the mixture into the prepared dish and smooth the top.
Bake for 45–55 minutes. The edges should be set while the center still has a slight jiggle. Don’t wait for the center to become completely firm in the oven.
Remove from the oven and let it cool completely.
Refrigerate for 2–4 hours, preferably overnight. The pie firms up considerably as it chills and develops a thicker, creamier texture.
S
sipthesoup.com
Serve cold with a dollop of Greek yogurt or whipped topping and a dusting of cinnamon.
Tips for the best texture
Don’t overbake. A slightly jiggly center is desirable; it will set in the refrigerator.
Use plain, thick Greek yogurt rather than a thin yogurt drink.
Whey/casein or a whey-casein blend generally works well in baked protein-pie recipes.
H
Hayl’s Kitchen
If your protein powder is already very sweet, start with only 1 tbsp sweetener, then adjust.
For a stronger pumpkin-pie flavor, add another ½ tsp cinnamon.
For an even creamier result, chill it overnight.
Nut information / allergens
The base recipe does not contain nuts. The main potential allergens are:
Eggs
Milk/dairy, from Greek yogurt
Protein powder, depending on its ingredients
If you use a whey or milk-based protein powder, it isn’t dairy-free. If you’re avoiding nuts, check the protein powder’s label for almond, peanut, or other nut ingredients/cross-contact.
For a nutty topping, you could add a small amount of chopped pecans or walnuts, but that would change the nutrition information.
Nutrition
The recipe is advertised as 33 g protein per serving, but protein numbers can vary substantially with the specific Greek yogurt and protein powder used. The matching recipe lists 6 servings but doesn’t provide a complete nutrition panel.
S
sipthesoup.com
So I would not treat the 33 g figure as guaranteed. For comparison, other protein-pumpkin-pie recipes show how much the macros change with different protein powders and dairy products.
B
Boba Tea Protein
+1
Q&A
Can I use pumpkin pie filling?
No. Use plain 100% pumpkin purée. Pumpkin pie filling already contains sugar and spices and will make the recipe considerably sweeter.
Can I use full-fat Greek yogurt?
Yes. It should make the pie richer and creamier, but calories and fat will increase.
Can I use regular yogurt?
Yes, but Greek yogurt is preferable because it is thicker and higher in protein.
Can I make it without protein powder?
Yes, but it will no longer have the advertised high-protein content. The protein powder is an important contributor to the protein total.
Can I make it dairy-free?
Use a suitable dairy-free Greek-style yogurt and plant-based protein powder. Expect some differences in texture because different protein powders behave differently when baked.
Why is my pie watery?
Common causes are excess moisture in the pumpkin/yogurt, insufficient baking, or cutting it before it has chilled. Let it cool completely and refrigerate for several hours.
Why did it crack?
Usually overbaking or baking at too high a temperature. Pull it when the edges are set but the middle still has a gentle jiggle.
Can I freeze it?
Yes, although the texture may become slightly less silky after thawing. For the best texture, refrigerate rather than freeze.
How long does it keep?
Keep it covered in the refrigerator and use it within about 4–5 days for best quality.
Can I make individual portions?
Yes. Divide the batter among ramekins and start checking considerably earlier than the 45–55 minute whole-pie cooking time.
Is it actually like traditional pumpkin pie?
It’s closer to a crustless pumpkin custard: creamy, soft and pumpkin-spiced. Traditional pumpkin pie has a pastry crust and usually considerably more sugar and fat.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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