8 High Protein Low Carb Pumpkin Pie Recipes: No Added Sugar
High protein low carb pumpkin pies make a healthy alternative to regular pumpkin pies.
The 8 high protein low carb pumpkin pie recipes include high protein low carb classic pumpkin pie, no crust protein pumpkin pie, greek yogurt, cottage cheese, almond flour crust, coconut cream, silken tofu and ricotta pumpkin protein pie.
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8 High Protein Low Carb Pumpkin Pie Recipes
The following high protein low carb pumpkin pie recipes include easy step-by-step instructions and ingredient list. There is a wide variety of flavors with no added sugar.
1. High Protein Low Carb Classic Pumpkin Pie
This classic-style pumpkin pie is creamy, rich, and perfectly spiced — all without added sugar or unnecessary carbs. Packed with protein, it’s a great dessert or post-meal treat that satisfies without guilt.
Ingredients:
- 1 cup pumpkin puree (unsweetened)
- 1 scoop vanilla protein powder (whey or plant-based)
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 1 tsp vanilla extract
- Low-carb pie crust (almond or coconut flour based)
Instructions:
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together pumpkin puree, protein powder, eggs, almond milk, vanilla, and spices until smooth.
- Pour filling into prepared low-carb crust.
- Bake for 40–45 minutes or until center is set.
- Cool completely before serving.
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2. No-Crust Protein Pumpkin Pie
A simple crustless version that’s light, fluffy, and full of pumpkin flavor. Perfect for those who want minimal prep and maximum protein.
Ingredients:
- 1 cup pumpkin puree
- 1 scoop unflavored or vanilla protein powder
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C).
- Blend all ingredients in a mixing bowl until smooth.
- Pour into a greased 9-inch pie dish.
- Bake for 35–40 minutes or until firm in the center.
- Let cool before slicing.
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3. Greek Yogurt Pumpkin Protein Pie
This version uses Greek yogurt for extra creaminess and a protein boost, while staying low in carbs and naturally sweetened.
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup plain Greek yogurt
- 1 scoop vanilla protein powder
- 2 eggs
- 1/4 cup unsweetened almond milk
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C).
- Combine all ingredients in a blender or mixing bowl.
- Pour mixture into a greased pie dish.
- Bake for 35–40 minutes until set.
- Cool before serving.
4. Cottage Cheese Pumpkin Protein Pie
Cottage cheese adds a creamy texture and a powerful protein punch while keeping this pie light and low in carbs.
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup low-fat cottage cheese
- 1 scoop vanilla or cinnamon protein powder
- 2 eggs
- 1/4 cup unsweetened almond milk
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C).
- Blend all ingredients until smooth.
- Pour into a greased pie dish.
- Bake for 40 minutes or until center is firm.
- Cool and refrigerate for at least 2 hours before serving.
5. Almond Flour Crust Pumpkin Protein Pie
This recipe features a nutty almond flour crust that perfectly complements the creamy pumpkin filling.
Ingredients:
For the crust:
- 1 cup almond flour
- 2 tbsp melted butter or coconut oil
- 1 egg white
For the filling:
- 1 cup pumpkin puree
- 1 scoop vanilla protein powder
- 2 eggs
- 1/2 cup unsweetened almond milk
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C).
- Mix almond flour, melted butter, and egg white to form a dough. Press into a pie dish and bake for 10 minutes.
- Combine filling ingredients in a bowl and whisk until smooth.
- Pour filling into crust and bake for 40 minutes.
- Cool before serving.
6. Coconut Cream Pumpkin Protein Pie
This pie uses coconut cream for a rich, silky texture that pairs beautifully with the pumpkin and spices.
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup coconut cream (unsweetened)
- 1 scoop vanilla or cinnamon protein powder
- 2 eggs
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C).
- Whisk all ingredients together until smooth.
- Pour into a greased pie dish.
- Bake for 40–45 minutes or until set.
- Cool completely before slicing.
7. Silken Tofu Pumpkin Protein Pie
A vegan-friendly, high-protein pumpkin pie that’s smooth, creamy, and completely dairy-free.
Ingredients:
- 1 cup pumpkin puree
- 1/2 block silken tofu (about 6 oz)
- 1 scoop plant-based vanilla protein powder
- 1/4 cup unsweetened almond milk
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C).
- Blend all ingredients until smooth.
- Pour into a greased pie dish or low-carb crust.
- Bake for 35–40 minutes or until firm.
- Chill before serving.
8. Ricotta Pumpkin Protein Pie
This Italian-inspired pumpkin pie uses ricotta cheese for a light, creamy texture and high protein content.
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup ricotta cheese
- 1 scoop vanilla protein powder
- 2 eggs
- 1/4 cup unsweetened almond milk
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C).
- Blend or whisk all ingredients until smooth.
- Pour into a greased pie dish or low-carb crust.
- Bake for 40 minutes or until the center is set.
- Cool before serving.
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