Low Calorie No Bake Protein Pumpkin Pie

Did you know I am a Fitness and Nutrition Coach, Pro Bodybuilder and a Baker to boot? The months between October and January are when you typically put on the most weight between yummy extra treats and less movement. Your holiday body comes with a few extra pounds. As a fitness and nutrition coach, I know what a challenge the holidays can be and that means I head to the kitchen and find ways to reduce the extra calories in your favorite holiday dishes.

I am so excited to share this recipe with you this Low Calorie No Bake Protein Pumpkin Pie.

This recipe begins with a Low Calorie Graham Cracker Crust

  • 10 Graham cracker sheets
  • 3 Tbsp. Unsweetened Almond Milk

In a food processor*, process crackers into fine crumbles. Add the milk and process again to combine. Pour the now-sticky crumbs into a pie pan, and smash down very firmly with your hands or a sheet of wax paper. (Be sure to smash down as the lack of fat will make this crust crumbly if you don’t.) There’s no need to bake; just pour desired pie filling on top.

*If you do not have a food processor, you can put the graham crackers in a ziplock bag and crush with heavy tool like a tenderizing mallet until fine.

Next comes a two layer pie filling.

  • 1 Tbsp Sugar
  • 4 oz Fat Free Cool Whip
  • 1.5 tsp Cinnamon
  • 4 oz Fat Free Cream Cheese
  • 28 g Instant Vanilla Pudding Mix
  • 1 tsp Pumpkin Pie Spice
  • 1/4 tsp Nutmeg
  • 122 g Canned Pumpkin
  • 1/2 cup 2% Milk
  • 1 Scoop: Syntha-6 Vanilla Milkshake Protein Powder

In a medium size bowl, mix cream cheese, sugar, and cool whip and blend well with a hand mixer. Pour into prepared crust and spread evenly.

In a medium size bowl, mix pudding and milk and stir until thick. Add pumpkin, pumpkin pie spice, nutmeg, and cinnamon. Stir until blended. Pour on top of the cream cheese layer and spread evenly.

Put in refrigerator for 30 minutes to set up.
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This recipe serves 8 with sweet macros per serving: Protein 7g, Carbs 27g, Fat 3g = 168 Calories. Compared to traditional pumpkin pie, this pie is 5 times less fat and 1/2 the carbs with a boost of protein.

This is a perfect addition to your holiday table this year.

Dark Chocolate Protein Brownie

  • 1 Scoop Chocolate Casein
  • 1 Egg White
  • 1 Tbsp Coconut Flour
  • 1 Tbsp Dark Chocolate Baking Cocoa
  • 1/2 tsp Baking Powder
  • 1/4 Cup Water or Milk of Choice
  • TOPPINGS TB Natural PB or PB2 A few dark chocolate chips

DIRECTIONS: Mix all brownie ingredients in a bowl until it’s thick and well-stirred. Spray a mug with nonstick spray. Add brownie mixture to mug, then cover with plastic wrap. Microwave for 30 sec to a minute. Plop onto a plate and add toppings. Enjoy!