Protein-Packed Pumpkin Pie

Pumpkin may be a vibrant complex carbohydrate, but adding protein-rich ingredients like almond milk and yogurt brings this pie to an extraordinary protein-providing level like never before!

Serves: 8Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 8


  • 1 can (15 oz.) pure puréed pumpkin
  • 1 cup vanilla almond milk
  • 2 Tbsp. plain nonfat Greek-style yogurt
  • 2 large eggs
  • 1⁄2 cup honey
  • 2 Tbsp. Sucanat
  • 2 tsp. ground cinnamon
  • 1⁄2 tsp. pumpkin pie spice
  • 1⁄2 tsp. ground cloves
  • 1 pie shell (9 inches)


  • Preheat the oven to 375°F.
  • In a mixing bowl, combine the pumpkin purée, almond milk, yogurt, eggs or egg substitute, and honey or agave nectar, and mix well.
  • Add the Sucanat, cinnamon, pumpkin pie spice, and cloves, and mix thoroughly.
  • Pour the pie mixture into the pie shell and bake 45 to 60 minutes, or until center is set and a knife inserted in the center comes out clean.