High-Protein Pumpkin Pie
This High-Protein Pumpkin Pie features a creamy pumpkin filling with a protein-packed base. Perfect for a healthy breakfast, it’s a simple recipe that blends warm, spiced flavors into a nutritious, satisfying start to the day with minimal effort.
Why You’ll Love This Recipe
This pumpkin pie is a nutritious, healthy breakfast idea that transforms a creamy pumpkin filling with a protein-packed base into a delightful treat, perfect for a satisfying morning. Easy to make and rich in protein, fiber, and vitamins, it’s a guilt-free indulgence. Versatile—top with nuts or enjoy solo—this recipe offers a delicious and wholesome option.
Recipe Tips and Tricks
- Blend Smoothly: Ensures a creamy texture.
- Use Fresh Pumpkin: Enhances natural flavor.
- Bake Evenly: Rotate pan halfway if needed.
- Check Doneness: Center should be set but slightly jiggly.
- Avoid Overmixing: Keeps filling light.
- Serve Chilled: Maximizes flavor appeal.
- Adjust Sweetness: Taste and tweak honey to preference.
- Use Parchment: Eases removal from pan.
- Rest Before Serving: Allows flavors to meld.
- Portion Carefully: Prevents messiness.
Ingredients Notes
- Pumpkin Puree (2 cups): Fresh or canned, for base.
- Protein Powder (½ cup): Vanilla, for protein boost.
- Almond Flour (1 cup): For nutty crust.
- Honey (¼ cup): For natural sweetness.
- Eggs (2 large): For binding and structure.
- Cinnamon (1 tsp): Ground for warm flavor.
- Nutmeg (½ tsp): Ground for depth.
- Almond Milk (½ cup): Unsweetened, to adjust consistency.
- Salt (pinch): Enhances flavor; adjust to taste.
- Chopped Pecans (2 tbsp): Optional, for topping.
High-Protein Pumpkin Pie
Creamy protein pumpkin pie, healthy breakfast treat.
Ingredients
- ¼ cup honey
- ½ cup almond milk
- ½ cup protein powder
- ½ tsp nutmeg
- 1 cup almond flour
- 1 tsp cinnamon
- 2 cups pumpkin puree
- 2 large eggs
- 2 tbsp chopped pecans
- pinch salt
Instructions
- Prep the Crust: Press almond flour into the bottom of a greased pie dish to form a crust.
- Mix Wet Ingredients: In a bowl, whisk pumpkin puree, eggs, honey, and almond milk until smooth.
- Add Dry Ingredients: Stir in protein powder, cinnamon, nutmeg, and a pinch of salt until well combined.
- Adjust Consistency: Add a splash of almond milk if the mixture is too thick.
- Fill the Dish: Pour the pumpkin mixture over the almond flour crust.
- Add Topping: Sprinkle chopped pecans on top for extra crunch.
- Bake the Pie: Preheat oven to 350°F and bake for 40-45 minutes until the center is set but slightly jiggly.
- Check Doneness: Insert a toothpick; it should come out clean with a few moist crumbs.
- Cool the Pie: Let cool in the dish for 1 hour to set the filling.
- Serve and Enjoy: Slice and serve chilled or at room temperature, savoring this protein-packed, spiced breakfast delight!
Notes
- Blend smoothly for texture; use fresh pumpkin for flavor.
- Bake evenly to prevent cracking; avoid overmixing for lightness.
- Store leftovers promptly to maintain freshness; serve chilled for best taste.
- This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 190Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 47mgSodium 48mgCarbohydrates 18gFiber 4gSugar 12gProtein 10g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Variations and Substitutions
- Pumpkin Swap: Use butternut squash puree.
- Protein Swap: Replace with pea protein powder.
- Flour Swap: Use coconut flour for variety.
- Sweetener Swap: Use maple syrup instead of honey.
- Egg Swap: Use flax eggs for vegan option.
- Spice Swap: Add ginger instead of nutmeg.
- Milk Swap: Use oat milk or coconut milk.
- Nut Swap: Use walnuts or omit.
Storage Options
- Refrigerator: Store in an airtight container for up to 5 days; serve chilled.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Not recommended; serve cold or at room temperature.
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