Ingredients
• 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
• 1 cup plain Greek yogurt (non-fat or 2%)
• 2 scoops vanilla protein powder
(whey or plant-based; ~40–50 g protein total)
• 2 large eggs
• ½ cup milk (any kind)
• ⅓–½ cup sweetener (maple syrup, honey, or monk fruit blend)
• 1½ tsp pumpkin pie spice
• 1 tsp cinnamon
• 1 tsp vanilla extract
• ¼ tsp salt
Instructions
1. Preheat oven to 350°F. Grease a 9-inch pie plate or 9×9 baking dish.
2. In a large bowl, whisk pumpkin, Greek yogurt, eggs, milk, sweetener, and vanilla until smooth.
3. Whisk in protein powder, spices, and salt until fully combined and lump-free.
4. Pour into prepared dish and smooth the top.
5. Bake 45–55 minutes, until the center is just set and a knife comes out mostly clean.
6. Cool completely, then refrigerate at least 2 hours to fully firm up.
Tips & Variations
• If your protein powder thickens a lot, add 2–4 Tbsp extra milk.
• For extra richness, use whole-milk Greek yogurt.
• Want more “pie” texture? Add 1 Tbsp cornstarch.
• Serve with whipped Greek yogurt + a sprinkle of cinnamon.
