Protein Pumpkin Pie

Protein Pumpkin Pie

Posted by Nicole Frain on Oct 26, 2018

Here's a delicious Halloween treat!

It's Halloween next week so we thought we'd help you out with a festive and protein-packed recipe idea.

This Pumpkin Pie tastes just like its traditional counterpart, but it's packed with protein, healthy fats and contains no refined sugar.

We think Clean Treats has really hit the nail on the head with this spiced sweet. What do you think?


For the base:

For the filling:

  • 2 cups pumpkin puree*
  • 3 eggs
  • 1 tablespoon rice malt syrup
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 tablespoon cornflour
  • 1 cup coconut milk or cream
  • 2 tablespoons coconut sugar
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla essence


  1. Pre-heat oven to 160 degrees celsius and grease a circular pie tin.
  2. Place all base ingredients in a bowl and stir to form a dough.
  3. Press into pie tin and chill until ready to use.
  4. Place all filling ingredients into a food processor and blend until smooth and creamy.
  5. Pour filling into base.
  6. Bake for 40-50 minutes or until center is firm to touch.
  7. Allow to cool before carefully removing from the tin.

*To make pumpkin puree – You may be able to find cans of this at your supermarket. Otherwise, we baked ½ a pumpkin until tender and then blended in a food processor.

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