33g Protein Creamy Crustless Pumpkin Pie: 7 Powerful Reasons This Silky Dessert Is Shockingly Healthy

This 33g Protein Creamy Crustless Pumpkin Pie is everything we crave in fall baking — silky smooth texture, cozy pumpkin spice flavor, and that nostalgic “just one more bite” feeling — without the heaviness of a traditional pie. And the best part? Each serving packs an impressive 33 grams of protein.

It’s one of those recipes that makes people pause mid-bite and say, “Wait… this is healthy?” Exactly the reaction we’re going for. Whether you serve it chilled like cheesecake or slightly warm with a spoon, this protein-packed pumpkin pie fits beautifully into breakfast, snack time, or dessert.

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Overview of Recipe Content

What Is Crustless Protein Pumpkin Pie?

This is a baked, custard-style pumpkin pie made without a crust and powered by high-protein ingredients like Greek yogurt, eggs, and protein powder. The result is creamy, filling, and incredibly satisfying.

Why You’ll Love This Recipe

• 33g protein per serving
• Naturally gluten-free
• No crust required
• Creamy, cheesecake-like texture
• Easy to make
• Perfect for meal prep

What Does It Taste Like?

Like pumpkin cheesecake meets classic pumpkin pie — rich, spiced, smooth, and comforting without being overly sweet.

Ingredients

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Pumpkin Protein Pie Filling

• 1½ cups pumpkin purée (not pumpkin pie filling)
• 1½ cups plain Greek yogurt (2% or full-fat)
• 2 large eggs
• ½ cup vanilla protein powder
• ⅓ cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

Optional Toppings

• Light whipped cream
• Greek yogurt drizzle
• Cinnamon dusting

Tools Needed

• Mixing bowl
• Whisk or blender
• 8-inch pie dish or baking dish
• Oven

How to Make 33g Protein Crustless Pumpkin Pie

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Step 1: Preheat & Prep

Preheat oven to 350°F (175°C). Lightly grease your pie dish.

Step 2: Mix the Filling

In a bowl or blender, combine pumpkin purée, Greek yogurt, eggs, protein powder, maple syrup, vanilla, spices, and salt. Blend or whisk until completely smooth.

Step 3: Bake

Pour mixture into prepared dish. Smooth the top. Bake uncovered for 40–45 minutes, until the center is just set.

Step 4: Cool & Chill

Allow to cool at room temperature, then refrigerate at least 2 hours for best texture.

Step 5: Serve

Slice and enjoy chilled or slightly warmed.

What to Serve with Protein Pumpkin Pie

• Hot coffee or chai
• Cinnamon tea
• Fresh berries

Pair it with:

• Baked Raspberry Cottage Cheese Cups → https://poulef.com/baked-raspberry-cottage-cheese-cups/

Pinterest inspiration: https://www.pinterest.com/poulefrecipe/

Tips for Making It Perfect

• Use thick Greek yogurt for best creaminess
• Blend well to avoid protein powder clumps
• Chill fully before slicing
• Don’t overbake — center should gently jiggle

Storage Instructions

• Refrigerate up to 5 days
• Freeze individual slices up to 2 months
• Thaw overnight in fridge

Frequently Asked Questions

Does it really taste like pumpkin pie?

Yes — rich, spiced, and creamy with cheesecake vibes.

Can I skip protein powder?

You can, but protein content will be lower.

Is it sweet?

Lightly sweet and balanced — not dessert-sweet.

Can I eat this for breakfast?

Absolutely. Many do

Conclusion

This 33g Protein Creamy Crustless Pumpkin Pie is proof that fall desserts can be comforting and nourishing. Smooth, spiced, and incredibly satisfying, it’s the kind of recipe that sneaks into your weekly routine — and stays there.

If you loved this, try my Pumpkin Cranberry Cottage Cheese Cookies or Baked Raspberry Cottage Cheese Cups next for more protein-packed comfort.

Interactive Elements

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Nutritional Information (Per Serving – Approximate)

Nutrient	Amount
Calories	260
Protein	33g
Fat	6g
Carbs	22g
Sugar	12g
Fiber	4g
Sodium	180mg

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