8 Low Carb Protein Pumpkin Pie Recipes: No Added Sugar
Low carb protein pumpkin pies make a nice alternative to regular low carb pie recipes.
The 8 low carb protein pumpkin pie recipes include classic low carb protein pumpkin pie, crustless protein pumpkin pie, chocolate, no bake protein pumpkin pie low carb, greek yogurt, coconut, almond butter and mini protein pumpkin pies.
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8 Low Carb Protein Pumpkin Pie Recipes
The following low carb protein pumpkin pie recipes include easy step-by-step instructions and ingredient list. There is a wide variety of flavors with no added sugar.
1. Classic Low-Carb Protein Pumpkin Pie
This classic version is rich, creamy, and full of pumpkin spice flavor while keeping carbs and sugar low. Perfect for a guilt-free fall dessert!
Ingredients:
- 1 can (15 oz) pure pumpkin puree
- 3 large eggs
- 1 cup unsweetened almond milk
- 1 scoop vanilla protein powder (whey or plant-based)
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 cup granulated low-carb sweetener (like erythritol or monk fruit)
- 1 low-carb pie crust (store-bought or homemade almond flour crust)
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together pumpkin puree, eggs, almond milk, protein powder, vanilla, pumpkin pie spice, salt, and sweetener until smooth.
- Pour mixture into the prepared pie crust.
- Bake for 45–50 minutes, or until the center is set and a knife inserted comes out clean.
- Cool completely before serving. Refrigerate leftovers.
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2. Crustless Protein Pumpkin Pie
This crustless version cuts carbs even further while keeping all the creamy, spiced goodness of pumpkin pie.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 3 eggs
- 1 cup unsweetened almond milk
- 1 scoop vanilla or cinnamon protein powder
- 1 tbsp pumpkin pie spice
- 1/4 cup low-carb sweetener
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C).
- Grease a 9-inch pie dish with coconut oil or nonstick spray.
- In a bowl, whisk all ingredients until smooth.
- Pour mixture into the dish and smooth the top.
- Bake for 40–45 minutes or until the center is firm.
- Cool before slicing and refrigerate until ready to serve.
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3. Chocolate Protein Pumpkin Pie
Chocolate and pumpkin make a surprisingly delicious combo in this rich, low-carb treat.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 2 scoops chocolate protein powder
- 3 eggs
- 1 cup unsweetened almond milk
- 1/4 cup low-carb sweetener
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
- 1 tsp pumpkin pie spice
- 1 low-carb chocolate or almond flour crust
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine all ingredients and whisk until smooth.
- Pour into pie crust and bake for 45–50 minutes.
- Allow to cool completely before serving.
- Store in the refrigerator.
4. No-Bake Protein Pumpkin Pie
This no-bake version is quick, creamy, and perfect when you don’t want to turn on the oven.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 scoop vanilla protein powder
- 8 oz cream cheese, softened
- 1/4 cup low-carb sweetener
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- 1/2 cup heavy cream
- 1 low-carb crust (almond or pecan base)
Instructions:
- In a large bowl, beat cream cheese until smooth.
- Add pumpkin puree, protein powder, sweetener, vanilla, and pumpkin pie spice. Mix until well combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into the pumpkin mixture.
- Spoon into the crust and smooth the top.
- Chill for at least 3 hours before serving.
5. Greek Yogurt Protein Pumpkin Pie
This version uses Greek yogurt for a tangy, protein-packed twist on the classic.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 cup plain Greek yogurt (unsweetened)
- 2 eggs
- 1 scoop vanilla protein powder
- 1/4 cup low-carb sweetener
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 low-carb crust
Instructions:
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together all ingredients until smooth.
- Pour mixture into pie crust.
- Bake for 45 minutes or until set.
- Let cool and refrigerate before serving.
6. Coconut Protein Pumpkin Pie
Add a tropical twist to your pumpkin pie with coconut milk and shredded coconut.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 3 eggs
- 1 cup full-fat coconut milk
- 1 scoop vanilla protein powder
- 1/4 cup low-carb sweetener
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- 2 tbsp unsweetened shredded coconut
- 1 low-carb crust
Instructions:
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together pumpkin puree, eggs, coconut milk, protein powder, sweetener, vanilla, and spices.
- Stir in shredded coconut.
- Pour into crust and bake for 45–50 minutes.
- Cool completely before serving.
7. Almond Butter Protein Pumpkin Pie
Rich almond butter adds healthy fats and a nutty flavor to this low-carb dessert.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 2 eggs
- 1/2 cup almond butter (unsweetened)
- 1 scoop vanilla protein powder
- 1/4 cup low-carb sweetener
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- 1/2 cup unsweetened almond milk
Instructions:
- Preheat oven to 350°F (175°C).
- Combine all ingredients in a blender or mixing bowl and blend until smooth.
- Pour into a greased pie dish.
- Bake for 40–45 minutes or until firm.
- Cool before serving and refrigerate leftovers.
8. Mini Protein Pumpkin Pies
These individual pies are perfect for portion control and easy serving.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 2 eggs
- 1 scoop vanilla protein powder
- 1/4 cup low-carb sweetener
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- 1 cup unsweetened almond milk
- 6–8 mini low-carb pie crusts
Instructions:
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together all ingredients until smooth.
- Fill each mini crust evenly with the pumpkin mixture.
- Bake for 25–30 minutes or until set.
- Cool completely before serving.
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