Protein Pumpkin Pie

DDT Nation!

Crazy how the holidays are here and we know everyone has a specific holiday they like most…for us its Thanksgiving…hence all the good food 🙂

Our friend, macro wizard, Marciano, has taken care of the Thanksgiving dessert for you this year with a delicious Protein Pumpkin Pie recipe, so make sure to try it out and let us and Marciano know what you thought about it.

And please give Marciano a follow on his Instagram @macro_marciano for more recipes!



Can you believe its already November?

This year is just flying by and many people get worried around the holidays.

Worried that they’re going to put on that extra holiday weight.

Well with this recipe you can eat a slice of pumpkin pie everyday and be just fine!

This recipe has me super excited to share with you for the fact I’ve been trying to perfect it, the perfect low calorie crust that tastes good and you know what… I finally figured it out for you 🙂




Macros Per Slice:  

14g carbs

3.5g fat

16g protein

Right at 150 calories

Yes!!! Pie Everyday!







Ingredients for Pie Crust:

  • 25g Vanilla Whey Protein (Truetein)
  • 50g Coconut Flour
  • 1 Egg
  • 2 Egg Whites or (70g)
  • 1/3 Cup (33g) Keebler Graham Crumbles or 2 Graham Crackers Crushed
  • 100ml Unsweetened Almond Milk
  • ¼ cup Zero Cal Sweetener







Ingredients for Pie Filling:

–    1 Can (425g) Pumpkin Puree

–    2 Scoops (70g) Vanilla Protein Powder

–    1 (5.3oz) Greek Yogurt Single Serving

–     2 Eggs

–    ½ Cup Zero Cal Sweetener

–    3g Pumpkin Pie Spice

–    2g Cinnamon

–    1g Nutmeg



1.) Pre-Heat oven to 350 degrees

2.) Begin by adding all the crust ingredients into a large bowl

3.) Mix until you have thick dough-like consistency

4.) Spray Pie Mold with some cooking spray then pour dough into and form to mold with hands



5.) If you want to be fancy, Pinch top with fingers to create fancy crust look


6.) Bake in the oven for 20-Minutes at 350 degrees until it begins to turn slightly golden along the top edges

7.) Next, mix all pie ingredients into a bowl












8.) Once crust is done, pour pie filling into crust and bake for another 45 minutes at 350 degrees


9.) When done, take out of the oven and allow to cool for around 30 minutes. Its best to let it chill in the fridge as well (the pieces will cut and come out much nicer)

10.) Cut into 8 pieces and ENJOY!!!!

Bonus Step, but so worth it add a Little Fat Free Whip Cream and sprinkle a little pumpkin spice for that special Little Touch and Enjoy!!!












Again, a huge thanks to Chris and Eric for letting me share some of my love for food with you!

Here’s a great way to have pie all the days leading up to Turkey day or give the gift of giving to your friends and family without all the extra calories.

I really hope you guys give this one a try and make sure to tag me @macro_marciano I love seeing these re-creations and the sharing with others.

Have a Happy Thanksgiving!



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