Crustless Protein Pumpkin Pie

Crustless Protein Pumpkin Pie

Pie Filling Ingredients

  • 2 scoops NutraBio's Classic Whey Pumpkin Pie Protein Powder
  • 1.5 cups pumpkin puree
  • 1 cup canned lite coconut milk
  • 2 eggs
  • 2 tbsp maple syrup
  • ½ cup sweetener (coconut sugar or stevia)
  • 1 ¼ tsp pumpkin spice
  • ½ tbsp fresh lemon or orange juice
  • ¼ tsp sea salt
  • 1 tsp vanilla extract

Paleo Pie Crust Ingredients (Optional)

  • 1 cup walnuts
  • ½ cup cup dates
  • ½ tbsp coconut oil
  • 1 tsp cinnamon


  • You can skip the crust and make a “crustless pumpkin pie” Follow the same baking directions.
  • If you prefer to use all stevia to save some calories alternatively you can do ½ cup stevia.
  • To make this recipe FAT FREE: alternatively, use 1 cup of egg whites instead of 2 eggs and ¼ cup of unsweetened almond breeze almond milk.

Directions for Paleo Pie Crust (Optional):

  • Add all ingredients for the crust into a blender or food processor until it turns into sticky crumbs.
  • Transfer the crust mix into you 9” pie pan and press evenly into the bottom of the pan until flat and smooth.

Directions for Pie Filling:

  • Using the same blender add in your pie filling ingredients. Blend until smooth.
  • Pour the filling over your crust and bake for 20 minutes.
  • Then reduce your oven temperature to 325 F and bake for another 25-35 minutes or until the edges are light brown.
  • Remove pie from the oven and let cool for about 30 minutes then cover and place in the fridge to chill before serving.
  • Top with coconut cool whip and enjoy!

Nutrition for Crustless Pie:

  • Servings: 12
  • Calories per slice: 73
  • Fat: 2g
  • Total Carbohydrates: 9g
  • Sugar: 6g
  • Protein: 5g

Nutrition for Pie with Crust:

  • Servings: 12
  • Calories per slice: 159
  • Fat: 7g
  • Total Carbohydrates: 18g
  • Sugar: 6g
  • Protein: 7g