Pumpkin Pie Two Ways: Protein Pumped or Light & Low Calorie

As I said in one of my last posts I love pumpkin!  Pumpkin itself is actually very healthy-full of fiber and great for your skin and hair too!  I know a lot of people get excited about fall and pumpkin everything so I wanted to share a couple variations on pumpkin pie I made.  Thank you to my friend Andrew for the inspiration on this!!! I love pumpkin pie but the traditional version isn’t necessarily great for you.  Of all the pies pumpkin is one of the best options but it could still use a bit of improvement on the sugar and fat content.  I have made many, many healthier variations of pumpkin pie over the years but here are two of my favorite ones thus far.  One version packs a nice protein punch so it creates a more balanced dessert that isn’t just simple carbs and fat.  This is amazing for those who are trying to add extra protein into their diet.  The protein is undetectable I promise!!  I also have a variation that is a lower calorie & lower sugar version.  Perfect if you just want a dessert that you can eat everyday and still get or stay fit and healthy.  I hope you enjoy these 😀

The ingredients are very similar for both of these so just read the starred notes on how to modify for whichever version you are making

*Protein Pumped Pumpkin Pie

***Light & Low Calorie Pumpkin Pie

Crust Ingredients for Protein Pumped Pumpkin Pie

-2 tablespoons almond flour/meal

-1 tablespoon stevia for baking

-1.5 teaspoons virgin, unrefined coconut oil

-2 teaspoons liquid egg whites

-2 Quest protein bars (see note below)

Crust Ingredients for Light & Low Calorie Pumpkin Pie 

-1/2 cup almond flour/meal

-1/2 cup fiber one original cereal (not pictured)

-1 tablespoon stevia for baking

-1 tablespoon virgin, unrefined coconut oil

-1 tablespoon liquid egg whites

Filling Ingredients 

***For Light and Low Calorie version leave out protein powder

-1 teaspoon ground ginger

-1 teaspoon cinnamon

-1 teaspoon pumpkin pie spice

-pinch or few grinds of sea salt

-1 teaspoon vanilla extract

-3/4 cup loosely packed Truvia brown sugar blend

-1 large egg

-2 large egg whites (from eggs not liquid)

-12 ounces evaporated fat free milk

-15 ounces pumpkin purée

-1.5 scoops vanilla protein powder (I prefer casein but whey or egg protein would work fine too!)

Preheat oven to 400 if making the Protein Pumped version or 425 if making the Light & Low Calorie version.

First prepare crust.  Spray a pie pan with nonstick spray.

*For the Protein Pumped version you will use 2 Quest protein bars as shown above for the crust.  I used almond vanilla but the cinnamon or coconut  Quest bar would be excellent in this pie too!  This crust is a variation of one featured on the Quest blog so not 100% my idea 😉.  Break Quest bars into small pieces and cook on a nonstick sheet pan for 5 minutes in 400 degree oven.  Turn the oven up to 425 after you cook the Quest bars!!!  Cool for 10 minutes.  After cooled place pieces in small food processor or blender along with the stevia, coconut oil, liquid egg whites, & almond flour.  Pulse until everything is mixed and looks similar to graham cracker crumbs.  You will need to scrape blender and stir mix once or twice to really incorporate everything.  Press into pan evenly. Mixture will be very sticky and it’s ok if it has some pieces that didn’t totally crumb 😊

***For the Light & Low Calorie version first turn the cereal into crumbs using a food processor or small blender.  Then mix all ingredients in your pie pan and pat evenly on bottom.

FYI oven should be at 425 now for both versions 😊

To make filling simply blend all filling ingredients in a large bowl using hand mixer on low until it’s all incorporated.

Place pie pan on a baking tray or a piece of aluminum foil before pouring filling into crust.  The pie will be very full and this will prevent any potential oven messes later haha!

Place pie on lowest shelf in oven.  Bake in oven at 425 for 10 minutes then turn oven to 350 and bake another 50-60 minutes.  Leave pie in oven when changing temperature!  Check to see if pie is done by inserting a knife in center.  If it’s pretty clean then it’s done and if it’s very wet cook 5-10 more minutes.

Cut each pie into 8 slices & enjoy!!!  Top with low calorie whipped cream & cinnamon if desired 😊

*Nutrition Info for Protein Pumped Pumpkin Pie:

203 calories

15 grams protein

4 grams fat

34 grams carbs

5 grams fiber

***Nutrition Info for Light & Low Calorie Pumpkin Pie:

163 calories

6 grams protein

5 grams fat

31 grams carbs

4 grams fiber