Single-Serving Crustless Mini Pumpkin Protein Pie


Last year, I published a recipe for Pumpkin Protein Pie in my column (you can see it here). I made the pie yesterday my friends and I demolished it post-workout! But it got me thinking… what if I eliminated the crust and baked the filling inside muffin cases instead? So I made the filling all over again this morning and, instead of pouring it over a crust, I poured it inside muffin cases. And baked them. And this happened:

As soon as I saw them I thought “hmmm? Will they unmold????” And alas they did! They came out of so easily, as if they were muffins. But instead of being cakey inside they were completely pie-like and creamy. Like pumpkin pie. Like pumpkin… magic ;-) So, without further ado, I present to thee a recipe that’s bound to become one of your favorite (if, of course you like pumpkin!):


½ can pumpkin puree
¾ cup liquid egg whites
¼ cup vanilla (or unflavored) whey protein powder
1-3 teaspoon sweetener of choice (up to how sweet you like your pie!)
1 teaspoon pumpkin spice (here’s how to make it!) 


Bake at 170 C (338 F) for 35-40 minutes or until when poked with a knife your knife comes out clean. Let them cool completely before unmolding them and… BOOOM! Ready to devour.

Macros per Serving (out of 6):

7g protein
4g carbs
1g fat


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