The perfect Single Serve Protein Pumpkin Pie for a high protein, low carb and low calorie Thanksgiving treat. This healthy pumpkin pie for one uses protein powder, only a little butter and no eggs either; A great anabolic pumpkin pie recipe.
I actually didn’t expect this single serving pumpkin pie recipe to turn out this good. That high protein pumpkin pie filling was just so perfectly sweet and smooth – but without all that sugar.
No eggs either in this mini pumpkin pie recipe – so really great for a solo treat!
Ingredients for Single Serve Protein Pumpkin Pie Recipe:
These single serve protein pumpkin pie is made with simple healthy ingredients, has no sugar or condensed milk, making them the perfect dairy free and sugar free homemade protein bar!
The Protein Pie Crust
Whole
Unflavored Protein Powder to replace some of the flour (and carbs) in the recipe for a slightly low carb high protein pumpkin pie. I recommend the Multi-purpose mix protein powder from Quest Nutrition.
A bit of Butter
Ice Cold Water
A bit of Salt
The Mini Pumpkin Pie Filling
This low carb high protein pumpkin pie recipe uses protein powder and no egg for a low calorie recipe.
Pure Pumpkin Puree either from the can like libbys, or homemade. Make sure its not pumpkin pie filling though.
This single serbing protein powder pumpkin pie recipe is really easy to make, but here’s some tips to get it right.
Make sure the butter is completely hard for making the crust
And water is ice cold! You need this so that the cold water that’s in the crust evaporates and gives you that flakiness!
Do NOT grease the pie dish! There is enough fat in the crust itself.
Let the protein pie crust cool completely before adding the filling.
Use room temperature milk and pumpkin puree for the filling so ingredients blend well.
To store Homemade Anabolic Pumpkin Pie
To store homemade anabolic pumpkin pie, place in an airtight container and keep in the fridge up to 3 days.
To freeze, place pumpkin pie for two in airtight sealed container, or wrapped in plastic wrap and placed in zipper bag; It should keep for 2 or 3 months. Be sure to let it thaw in the fridge before eating!
Alternatives for Healthy Pumpkin Pie for One!
I made these healthy, sugar free and gluten free and low calorie healthy pumpkin pie for one with this particular ingredient list, but here’s some options to choose from.
Options for Healthy Pie Crust:
Whole Wheat Pastry Flour: All purpose flour or 1:1 gluten free baking flour in the same amount by weight not cups.
Unflavored Protein Powder: More flour.
Butter: Dairy Free Butter
Protein Pumpkin Pie Filling Options:
Evaporated Coconut Milk: Regular evaporated milk
Almond Milk: Regular Milk
Cornstarch: Tapioca Starch
Vegan Single Serving Pumpkin Pie
Since there’s no milk in this recipe, this single serving pumpkin pie can easily be made Vegan with the right ingredients.
Use a plant based protein powder to get a Vegan protein pumpkin pie for one; ProteinWorld has a Vegan protein blend as well.
The perfect Single Serve Protein Pumpkin Pie for a high protein, low carb and low calorie Thanksgiving treat. This healthy pumpkin pie for one uses protein powder, only a little butter and no eggs either; A great anabolic pumpkin pie recipe.
Ingredients
Crust:
3tablespoonWhole Wheat Pastry Flour, 22g
1tablespoonUnflavored Protein Powder, 6g, or more flour
PinchofSalt
2teaspoonCold Unsalted Butter, 10g
2½teaspoonIce Water
Filling:
¼cupPumpkin Puree, not pumpkin pie filling, 60g
1½tablespoonUnsweetened Almond Milk, 22ml
1tablespoonEvaporated Coconut Milk, 15ml, or regular
2tablespoonVanilla Protein Powder, 11g
½teaspoonCornstarch, or Tapioca Starch
¼teaspoonPumpkin Pie Spice
Instructions
Crust:
In a food processor, combine whole wheat pastry flour, protein powder and salt and blitz to combine.
Add chopped butter on top and pulse until combined to form a rough crumbles.
Pour in water (little at a time) and continue to pulse until a ball of dough forms.
Place dough on lightly floured surface and roll into a 6-7 inch circle, turning about ¼ turn every few rolls.
Place rolled dough onto 4½” pie dish and tuck it in. Trim extra edges with kitchen scissors or a sharp knife.
Line inside with parchment paper, put pie weights or beans in, and pre-bake crust for 10 minutes.
Remove weights and parchment paper, bake another 5 mins.
Remove from oven and cool completely, about 20 minutes.
Filling:
Reduce oven temperature to 350°F.
In a bowl, whisk pumpkin puree, almond milk, evaporated coconut milk, protein powder, cornstarch and pumpkin pie spice.
Pour filling into cooled pie crust.
Bake 15 minutes. Center should still be a bit jiggly, but sides cooked.
Notes
Nutrition value is calculated using products recommended below.
See post for alternate ingredients, tips and storage options.
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