Crustless Low-Carb Protein Pumpkin Pie Recipe

Crustless Low-Carb Protein Pumpkin Pie Recipe
Enjoying dessert, while staying on track with your meal plan was never so easy and delicious! This recipe is simple, packed with protein and the perfect way to finish off your Thanksgiving meal!

Nutrition Facts

Number of Servings: 1
  • 168
  • 26
  • 11
  • 3
  • Notice: Eating the right diet for your goals may result in increased gains and decreased bodyfat.


  • 2 Large Eggs
  • 1 ½ cup Nonfat Plain Greek Yogurt
  • 1 can (15oz) Pure Pumpkin (not pie filling)*
  • 4 scoops Snickerdoodle Whey Protein Powder*
  • 2 tbsp. Pumpkin Pie Spice
  • Sweetener, optional
  • Maple Syrup and Whipped Topping, optional

Cooking Instructions

  1. Preheat oven to 325 degrees
  2. Spray a pie dish with nonstick spray
  3. Add all ingredients of a bowl and mix well
  4. Place an oven safe dish full of water on rack below where pie will go (this prevents cracking on the top of the pie)
  5. Pour mixture into dish and bake for ~45-50 minutes or until just set
  6. Mixture will seem soft at first. Place in refrigerator to set for 4-6 hours or preferably, overnight.
  7. Top with a drizzle of fresh maple syrup or whipped cream, if desired.


*Can sub with cinnamon protein powder, vanilla or even chocolate! Adjust pumpkin pie spice as needed based off of flavor used

Serving Suggestions

Makes 6 Servings.

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About The Author
Sarah Kesseli is a food, nutrition and health expert and Muscle & Strength's own Resident Chef and Recipe Developer!

3 Comments+ Post Comment

No Profile Pic
Posted Thu, 07/05/2018 - 23:22

How much *sweetner*?

No Profile Pic
Posted Wed, 06/01/2016 - 21:17
Alejandro Perez...

Do the Nutrition Facts include the drizzle of fresh maple syrup or whipped cream.

MikeWines's picture
Posted Thu, 06/02/2016 - 10:24

Given they're optional, I would think not. However, it would likely only add 20-30 calories at most which isn't going to "break the caloric bank" for anyone.