With the pumpkin spice season upon us, this recipe has become one of my all-time favorites, perfect for those moments when I crave something homely and rich. I have a profound love for all things pumpkin and a particularly sweet tooth to match. 

One challenge I often encounter when searching for dessert recipes is finding something that aligns with my fitness-oriented lifestyle. All too often, high-protein recipes tend to compromise on taste, resulting in a bland, cardboard-like experience. That’s where this pumpkin pie recipe comes in – a harmonious blend of health and flavor like no other. 

Indulge your taste buds with this high-protein pumpkin pie, a testament to the beautiful union of culinary indulgence, health, and fitness. Your palate will thank you!



Per 8 servings

2 whole eggs
1 can pumpkin puree
2 tbsp allulose
2 oz unsweetened almond milk
¼ tsp nutmeg
⅛  tsp ground cloves
1 ½ tsp ground cinnamon
¼ cup fat free greek yogurt
½ tsp vanilla extract
2 scoops vanilla protein powder


1 ⅓ cup flour
2 tbsp allulose
1 cup unsalted butter
¼ cup water 



For the crust – 

  1. Place flour in a large bowl and let it chill while preparing the other ingredients 
  2. Grate butter on the box grater’s large holes. Once the butter becomes challenging to handle, chop what;s left into bite sized pieces. 
  3. Toss the butter with flour 
  4. Spoon four tablespoons of chilled icy water onto the flour/butter mixture. Continue to add water by the tablespoon, mixing between each addition until a dough is formed.
  5. Form a dough ball and place on a floured surface
  6. Shape the ball into a flat disc about six inches in diameter and four inches thick. 
  7. Wrap the dough in a plastic and let it set in the fridge for at least two hours before preparing 


For Filling – 

  1. Combine all ingredients into a food processor or blender. 
  2. Process until well blended. 
  3. Pour mixture into pie crust. 
  4. Bake on 350F for 30 min. Reduce to 300F and bake for an additional 15-20 min. 


321 calories 13g protein 38g carbs 13g fat 


If you liked this recipe, you’ll love our 12 Days of High-Protein Holiday Cookies eBook— launching later this month!


I’m a BIG fan of greek yogurt. On it’s own, it’s pretty boring but throw in some berries, a sprinkling of granola and even toss in some mini chocolate chips because #yolo and hey! It tastes pretty damn delicious!!! I’ll eat yogurt for breakfast or save it up for dessert. Whenever I have it, it never ceases to disappoint in satisfying my wicked sweet tooth. But I know not all of you enjoy yogurt quite as much as me. But I bet you like ice cream, or maybe even almond bark?! If so then I have a tasty creation for you that falls somewhere between the two. Frozen yogurt bark!