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High Protein Pumpkin Pie

High Protein Pumpkin Pie - recipe card
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This high-protein pumpkin pie delivers the classic creamy, spiced flavor you love with a fraction of the guilt. Greek yogurt and eggs create a silky custard that bakes to a perfect set, while a simple oat crust adds fiber and structure. Each slice packs over 12 grams of protein, making it a satisfying dessert or even a post-workout treat.

Ingredients

Scale
  • For the crust:
  • 1 cup rolled oats
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • For the filling:
  • 1 cup canned pumpkin puree (not pumpkin pie mix)
  • 1 cup full-fat Greek yogurt
  • 2 large eggs
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (177°C). Lightly grease a 9-inch pie dish with cooking spray or butter.
  2. Make the crust: In a food processor, pulse the rolled oats until they resemble coarse flour. Transfer to a bowl and mix in melted butter, honey, and salt until the mixture holds together when pinched.
  3. Press the oat mixture evenly into the bottom and up the sides of the prepared pie dish. Use the back of a measuring cup to compact it firmly. Bake for 10 minutes, then set aside to cool slightly while you prepare the filling.
  4. In a large bowl, whisk together the pumpkin puree, Greek yogurt, eggs, honey, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until completely smooth. The mixture should be thick and well combined.
  5. Pour the filling into the pre-baked crust and smooth the top with a spatula.
  6. Bake for 45-50 minutes, or until the center is set and a knife inserted 1 inch from the edge comes out clean. The center may still jiggle slightly; it will firm up as it cools.
  7. Turn off the oven and leave the pie inside with the door slightly ajar for 10 minutes. This gradual cooling helps prevent cracking.
  8. Remove the pie from the oven and let it cool completely on a wire rack, about 1 hour. For best results, refrigerate for at least 2 hours before slicing to allow the filling to fully set.
  9. Serve chilled or at room temperature. Top with a dollop of Greek yogurt or a sprinkle of cinnamon if desired.

Notes

Storage: Cover and refrigerate for up to 4 days. Freezing: Wrap individual slices tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the refrigerator. Reheating: This pie is best enjoyed cold or at room temperature. If you prefer it warm, heat individual slices in the microwave for 15-20 seconds. For a dairy-free version, substitute the Greek yogurt with a thick coconut yogurt and use coconut oil instead of butter. Protein boost: For even more protein, add 1 scoop of vanilla protein powder to the filling, reducing honey to 2 tablespoons.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-pumpkin-pie/