Servings: 6
Prep Time: 10 minutes
Bake Time: 40–45 minutes
Ingredients
- 1 cup canned pumpkin puree
- 1 cup plain Greek yogurt
- ¾ cup unsweetened almond milk
- ½ cup honey or maple syrup
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Optional Add-Ins
- 1 teaspoon ground cinnamon (for extra warmth)
- 1 scoop vanilla protein powder (for even more protein)
- Whipped cream for serving
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease a 9-inch pie dish or baking dish.
- In a large bowl, whisk together the pumpkin puree, Greek yogurt, almond milk, honey (or maple syrup), eggs, and vanilla until smooth.
- Add the pumpkin pie spice and salt. Mix well.
- Pour the mixture into the prepared dish.
- Bake for 40–45 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Allow the pie to cool completely.
- Refrigerate for at least 2 hours before slicing for the best texture.
Nutrition (Approximate per Serving)
- Calories: 145
- Protein: 11g
- Carbohydrates: 17g
- Fat: 4g
Protein for Entire Pie: Approximately 33–40g, depending on the Greek yogurt used.
Tips
- Use nonfat Greek yogurt for the highest protein and lowest fat.
- Serve chilled with a sprinkle of cinnamon.
- Store covered in the refrigerator for up to 4 days.
This crustless pumpkin pie is creamy, lightly sweet, packed with pumpkin flavor, and makes a high-protein dessert or breakfast option. 🎃🥧💪
