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. I make this pumpkin pie throughout the year because I love it that much!
Breakfast Protein 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.
Pumpkin Pie Crust Ingredients:
- 1 1/2 Cup Oat Floar
- 1/4 Cup Sun Butter
- 1/4 Cup of Water
How to Make the Pie Crust
1. Preheat oven to 425 degrees.
2. Measure 1 1/2 cup of rolled oats and blend in a blender to create oat flour.
3. In a large mixing bowl, add oat flour, sun butter, and water.
4. Mix well until a slightly sticky dough ball starts to form.
5. If your dough feels too dry, add 1 tablespoon of water at a time until you like the consistency.
6. Place dough ball into a glass pie dish or a small casserole dish.
7. Use your hands to evenly smooth out the dough then bake for 8 minutes. Fill with your favorite pie filling!
Tip: You can swap the sun butter for another nut butter. I recommend a nut butter that is runny as this will mix better with the oat flour.
Protein Pumpkin Pie Ingredients:
- 15 OZ Pumpkin Pie Puree
- 1 1/2 TSP Pumpkin Pie Spice
- 1/2 Cup Egg Whites
- 1 1/2 Cup Whole Milk Greek Vanilla Yogurt
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.
1. Preheat oven to 425 degrees.
2. Mix all ingredients into a glass bowl.
3. Pour the mixture over baked oat flour crust or a store bought pie crust.
4. Bake for 45 minutes then allow to cool on the stove for about an hour to firm up.
5. Cover and store in the fridge for a 3-5 days.
Tip: This recipe can be made with a plant based protein or a whey protein. So, 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.
Baking the Protein 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.
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.
Breakfast Pumpkin Pie
Ingredients
Pie Crust
- 1 1/2 Cup Oat Flour
- 1/4 Cup Sun Butter
- 1/4 Cup Water
Pumpkin Pie
- 15 OZ Pumpkin Puree
- 1 1/2 Cup Whole Milk Greek Yogurt
- 1/2 Cup Egg Whites
- 1/4 Cup Maple Syrup
- 1 TSP Vanilla
- 1 1/2 TSP Pumpkin Pie Spice
Instructions
- Mix the pie crust ingredients together until it forms a dough. If it feels too dry, add a tablespoon of water at a time.
- Flatten the dough with your hands into a round baking dish.
- Bake the dough for 5 minutes at 425 degrees.
- Mix all pumpkin pie ingredients into a bowl then pour into the warmed crust dish.
- Bake for 45 mins at 425 degrees. Allow to cool on stove for about an hour before refrigerating.
- Store in the fridge and enjoy with a cup of coffee for breakfast.
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