Crustless Mini Pumpkin Protein Pies


Last year, I published a recipe for Pumpkin Protein Pie in my column (you can see it here). I made the pie and 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 whey protein powder (I used Cellucor’s vanilla)
1 teaspoon toffee flavoring (this is optional but nice for extra sweetness)
1 teaspoon cinnamon (optional but nice for extra spice)


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): 45kcals, 7g protein, 4g carbs, 1g fat.

PS: These are the silicone muffin cases I suggest you get if you’re in the US. They’re amazing. You can get them here if you’re in Europe.

PPS: If you want yet another Protein Pumpkin Pie recipe, check out the one in my Holiday Recipes ebook! It’s pictured below in all its glory:

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