Pumpkin-Ricotta protein pie

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 138.9
  • Total Fat: 3.6 g
  • Cholesterol: 6.8 mg
  • Sodium: 178.4 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 9.9 g

View full nutritional breakdown of Pumpkin-Ricotta protein pie calories by ingredient
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Number of Servings: 12


    Pumpkin puree, canned, without salt, 2 cups
    Milk, nonfat (skim milk), 1 cup
    Ricotta Cheese, part skim milk, 1 cup
    Splenda Sugar Blend for Baking, 24 tsp (= one-half cup)
    Ambush Elite 30 Whey Protein Isolate (1 scoop = 40g), 2.5 scoops
    Salt, 0.5 tsp
    Cinnamon, ground, 1 tsp
    Nutmeg, 1 tsp
    Pecans, 0.25 cup, halves


It is hard to over-bake, but it can burn. If it is getting too brown on the top, reduce temperature to 325 F for the remainder of the cooking time.


Preheat oven to 350 F. Spray 9-inch pie dish and 4 small ramekins with nonstick spray.

Blend ricotta cheese, eggs and half of your milk until smooth, it should be quite liquid. Add remaining ingredients and blend until smooth. Since this recipe hasno flour, you don't have to worry about over-mixing.

Pour liquid mixture into sprayed cooking dish and ramekins, decorate with pecans on top.

Bake for 40-45 minutes or until middle is set and fairly solid. It should not jiggle or be liquidy after cooking. The sides and center top may brown, but this is normal. Also, expect some puffing (up to twice the size), depending on your protein powder brand of choice. Cool for 1 hour and it will deflate and settle. It will be very moist and may break apart a bit when slicing, but it is delicious! Enjoy!

If you decide to use a crust (such as graham cracker, or regular pie pastry, you will need to adjust the nutrition information and calories upwards accordingly.

Serving Size: Makes one 9-inch pie, with extra going into individual ramekins (8 servings in large pie, 4 in ramekins)

Number of Servings: 12

Recipe submitted by SparkPeople user RACKMYBRAINS.

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