Protein Pumpkin Pie

Posted by Nicole Frain in Recipes

High Protein Pumpkin Pie recipe from Bulk Nutrients

Makes: 10 slicesCalories: 310Difficulty Level: ModeratePreparation time: 20 minutesCook time: 40 minutesTotal time: 60 minutes


For the base:

  • 1 scoop (30g) Bulk Nutrients WPI, WPC, Protein Matrix+ or Thermowhey in Vanilla
  • 200g coconut oil or butter – softened
  • 250g plain wholemeal flour
  • 100g almond meal
  • 1 teaspoon vanilla essence
  • Pinch of salt

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 1/2 a pumpkin until tender and then blended in a food processor.

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