Ingredients
- 1 cup (240g) pumpkin puree
- 1 cup (225g) plain Greek yogurt
- 2 scoops vanilla protein powder (about 50–60g)
- 2 large eggs
- ¼ cup (60ml) unsweetened almond milk
- 2 tbsp sweetener of choice (monk fruit, stevia, erythritol, or maple syrup)
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
Optional Topping
- Light whipped cream
- Sprinkle of cinnamon
- Pumpkin spice dusting
Instructions
- Preheat oven to 175°C (350°F).
- In a large mixing bowl, whisk together pumpkin puree, Greek yogurt, eggs, almond milk, vanilla extract, and sweetener until smooth.
- Add vanilla protein powder, pumpkin pie spice, cinnamon, and salt. Mix until fully combined and creamy.
- Pour the mixture into a lightly greased small pie dish or baking dish.
- Bake for 35–45 minutes, until the center is set but still slightly soft.
- Remove from oven and allow it to cool completely.
- Refrigerate for at least 2 hours for the best creamy texture.
- Serve chilled with whipped cream and a sprinkle of cinnamon if desired.
Nutrition Facts (Approx. per serving)
- Calories: 220 kcal
- Protein: 33g
- Carbohydrates: 18g
- Fiber: 4g
- Fat: 5g
- Sugar: 5–7g
Servings: 4
Prep Time: 10 minutes
Bake Time: 35–45 minutes
🎃 Creamy • High Protein • Low Sugar • Perfect Fall Dessert
Save this recipe for your next pumpkin craving! 🍂
