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!


When it comes to Italian food it’s hard for me to change my mindset. The last 20 years of my life I’ve been avoiding carbs and starchy foods because I was told they would make me fat. Imagine my heartbreak when Lasagna used to be one of my favorite meals! Even though I now know that consuming too much of ANY macronutrient is what results in weight gain, I still rarely choose to indulge in a bowl of spaghetti bolognese or fettuccine Alfredo.


Yes, you heard me right. You can have the body you want and eat sausage & egg muffins! You might be more accustomed to the golden arch McMuffin variety but at 470 calories & 30g of fat a pop they’re probably not an every day feature – unless you can handle the depressing thought of blowing all your fat macros before midday!