This Creamy Crustless Pumpkin Pie is inspired by the picture, featuring a silky-smooth pumpkin filling topped with a fluffy cloud of whipped Greek yogurt and a sprinkle of cinnamon. It’s packed with protein from Greek yogurt, cottage cheese, eggs, and vanilla protein powder, creating a rich, satisfying dessert that’s perfect for fall or anytime you’re craving pumpkin pie without the crust.
Prep Time: 10 minutes
Cook Time: 45–50 minutes
Chill Time: 3 hours
Total Time: About 4 hours
Servings: 6
Ingredients
Pumpkin Filling
1½ cups (340 g) pumpkin puree
1 cup (240 g) plain non-fat Greek yogurt
1 cup (225 g) low-fat cottage cheese, blended until smooth
2 large eggs
2 scoops (about 60 g) vanilla whey protein isolate
¼ cup monk fruit sweetener or granulated erythritol
2 tsp pumpkin pie spice
1 tsp ground cinnamon
1 tsp vanilla extract
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
Pinch of sea salt
Protein Whipped Topping
1 cup plain non-fat Greek yogurt
2 tbsp light whipped topping (optional, for extra fluffiness)
1 tbsp powdered monk fruit sweetener
½ tsp vanilla extract
Cinnamon for garnish
Optional Garnishes
Cinnamon dusting
Pumpkin pie spice
Fresh whipped Greek yogurt
Toasted pecans (optional)
Instructions
Step 1: Prepare the Oven
Preheat the oven to 325°F (163°C).
Lightly grease an 8-inch round baking dish or a 9-inch pie plate.
Step 2: Blend the Filling
In a blender or food processor combine:
Pumpkin puree
Greek yogurt
Blended cottage cheese
Eggs
Vanilla protein powder
Sweetener
Vanilla
Pumpkin pie spice
Cinnamon
Ginger
Nutmeg
Cloves
Salt
Blend for about 1 minute until completely smooth and creamy.
Step 3: Fill the Dish
Pour the mixture into the prepared baking dish.
Tap the dish gently on the counter to release any air bubbles.
Step 4: Bake
Bake for 45–50 minutes, or until the center is just set with a slight jiggle.
Avoid overbaking to keep the texture silky and creamy.
Step 5: Cool
Allow the pie to cool at room temperature for 30 minutes.
Refrigerate for at least 3 hours, or overnight for the best texture.
Step 6: Make the Protein Topping
In a bowl, whisk together:
Greek yogurt
Light whipped topping (if using)
Powdered sweetener
Vanilla extract
Whisk until smooth, light, and fluffy.
Step 7: Serve
Spread or spoon a generous dollop of the whipped topping over each slice.
Dust with cinnamon just before serving to recreate the look in the picture.
Tips for the Creamiest Pumpkin Pie
Blend the cottage cheese until perfectly smooth for a velvety filling.
Use full-flavored pumpkin puree, not pumpkin pie filling.
Chill thoroughly before slicing for clean, bakery-style pieces.
Fresh pumpkin pie spice provides the warmest, richest flavor.
For an even silkier texture, strain the blended filling through a fine-mesh sieve before baking.
Serving Suggestions
Serve with:
A hot cup of coffee
Chai tea
Unsweetened almond milk
Sugar-free caramel drizzle
Toasted pecans or walnuts
Fresh berries for a colorful contrast
Storage
Refrigerator: Store covered for up to 5 days.
Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition (Per Serving)
Calories: 255
Protein: 33 g
Carbohydrates: 10 g
Fiber: 2 g
Net Carbs: 8 g
Fat: 7 g
Saturated Fat: 2.5 g
Cholesterol: 80 mg
Sodium: 290 mg
Calcium: 240 mg
Iron: 1.4 mg
This high-protein crustless pumpkin pie closely matches the picture with its smooth, dense pumpkin filling, creamy whipped topping, and cinnamon garnish while providing approximately 33 grams of protein per serving.