Now you can eat pumpkin pie for breakfast without the guilt and extra calories! This protein pumpkin pie will keep you full all morning, while satisfy that sweet tooth.
Skinny Pumpkin Pie
I love pumpkin pie, but I don’t want all the calories and sugar, especially because I am definitely eating more than 1 slice.
Lets be real, you are eating that pumpkin pie every morning with your coffee until its gone.
I hope I am not the only one here, but I can’t get enough of a pumpkin pie.
Since I recognize my lack of self control for pumpkin pie, I came up with my own skinny pumpkin pie recipe.
Not only is this recipe lower in calories, but it is packed with protein.
The protein in this pie helps keep you full and maybe even help with weight loss because you are satisfying your sweet tooth cravings.
A typical pie is divided in 8 pieces and has nearly 350 calories per slice and only 3 grams of protein.
My lighter pumpkin pie is divided into 6 pieces, so you can enjoy a larger piece and even consume less calories.
This skinny pumpkin pie has only 243 calories and 16 grams of protein per slice!
Low Calorie Pie Crust
I researched pie crust recipes and couldn’t believe the recipes all called for a ton of butter or coconut oil. Even the lower calorie pie crust recipes had a lot of coconut oil.
So, I started thinking how I could make a lighter pie crust that still tastes good but a lot less calories.
It took me a few tries to get it right and I tried to make a protein crust, but that ended up tasting like playdoh.
I finally got it right and I am really pleased with this lower calorie pie crust recipe and pumpkin pie.
Lower Calorie Pie Crust Ingredients:
- 2 cups of oat flour
- 1/2 cup unsweetened apple sauce
- 1 tablespoon of maple syrup
- 1 teaspoon of vanilla
How to Make the Pie Crust
To make the pie crust, blend 2 cups of oats in a blender until it is the consistency of flour. Then mix the apple sauce, maple syrup, and vanilla in a bowl. Once the wet ingredients have been mix together, pour the oat flour into the mixture.
Stir all the ingredients until they are well blended forming a sticky pie crust. The pie crust will feel tacky and roll into a ball, don’t worry this is normal.
Grab a glass pie dish or small casserole dish and light spray the dish with coconut oil spray or olive oil spray.
Then use a metal spoon to press the pie crust into the bottom of the glass dish. Make sure to evenly spread the crust across the bottom of the dish.
The crust will feel sticky and difficult to spread at first, but the more you work with it the easier it will spread across the dish.
After you have covered the bottom of the dish with the pie crust, bake it in the oven at 350 degrees for 10 – 15 minutes.
While the crust bakes, mix all of the protein pumpkin pie ingredients together. Then after about 10 minutes, check the crust to see if it feels firm.
Protein Pumpkin Pie Ingredients:
- 3 scoops of vanilla protein powder (I used plant based protein)
- 2 teaspoons of pumpkin pie spice
- 1/2 teaspoon of cinnamon
- 1-2 tablespoons of maple syrup
- 15 oz can of pumpkin pie puree
- 1/2 cup of unsweetened vanilla almond milk
How to Make Protein Pumpkin Pie
Now that the crust is baking in the oven, mix all of the pumpkin pie ingredients together. Start by mixing all of the dry ingredients together in a large bowl.
I used the same bowl that I mixed the pie crust in to try to decrease the amount of dirty dishes after baking.
When using protein, I prefer to use a dairy free protein powder because I removed dairy from my diet. Feel free to use either a plant based or whey vanilla protein.
If you are using a plant based protein powder, you may need a few extra dashes of milk because plant based protein is thicker than whey.
Another thing to note, is if you do not like the taste of the protein powder you are using then you will not like the taste of anything that you bake with it.
Finishing the Pumpkin Pie Mixture
After mixing all of the dry ingredients, grab all of the wet ingredients. Form a well in the center of the bowl and mix all of the wet ingredients together in the center of the bowl.
Mix all of the dry and wet ingredients until they are thoroughly mixed together.
Baking the Pumpkin Pie
Remove the crust from the oven and spread the pumpkin pie mixture evenly over the pie crust.
Bake the pie for an additional 15 minutes then remove from the oven and allow it to cool before eating or storing in the fridge.
I store my pie in the fridge and eat it cold when I am in a rush or microwave slices in the morning for about 15-30 seconds.
The pie stays fresh up to a week in the fridge, so you can enjoy pumpkin pie all week for breakfast or a small snack or dessert.
Nutrition in Protein Pumpkin Pie
I typically cut my pie into 6 bars then eat it for breakfast each morning with a cup of coffee.
If you divide the pie into 6 bars or slices, each piece has 243 calories, 35g carbs, 4g of fat, and 16 g of protein per serving.
To enjoy the pie as a snack or dessert, cut one of the bars in half to have a lower calorie sweet treat.
I find that when I eat a sweet protein breakfast in the morning, I feel full and satisfied longer compared to other breakfast options.
Eating something protein pumpkin pie, protein waffles, or protein oatmeal for breakfast dramatically decreases my sweet tooth cravings later in the day.
If you love pumpkin as much as I do, you might like this other pumpkin oatmeal breakfast idea! For even more protein recipes, check out Kim from Insanely Good for low calorie treats that will help satisfy your sweet tooth.