It has been pumpkin season for a while now. Some people think it stops after Halloween, but at a minimum I think you have to keep it going until Thanksgiving. So, I present you this chocolate protein pumpkin pie. I always have pumpkin pie on Thanksgiving, and so I wanted to try out a little bit of a spin on it with this one.
Chocolate Protein Pumpkin Pie.
Pumpkin recipes have always been a staple for me, but I have never actually made a full-size pumpkin pie. I have no idea why. I am so glad I made one this time. As you can see, I put a little bit of a Spencer/MacroChef spin on it by adding the chocolate. Life is too short not to have chocolate!
I don’t know if you guys like the combination of chocolate and pumpkin, but I love it. So, to give the actual pumpkin pie filling that delicious chocolate flavor AND protein, I used a scoop of Ascent chocolate whey protein and a scoop of their chocolate casein protein.
As you can see, I added some chopped up Reese’s pumpkins to the top. This is optional, but absolutely delicious. I don’t think I’ve ever met anyone who doesn’t love Reese’s. It was also just before Halloween when I made this, so the Halloween candy was plentiful at my house!
Check out more pumpkin recipes here!
PrintChocolate Protein Pumpkin Pie
- Prep Time: 10
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 8 slices 1x
Description
A protein-packed chocolate spin on the old favorite. This chocolate protein pumpkin pie is way lower in fat and sugar than the traditional while having added protein!
Ingredients
Pumpkin Pie
1 reduced fat graham cracker crust
2 cups pumpkin puree
2 whole eggs
1/4 cup heavy cream
1 scoop Ascent native fuel whey (vanilla or chocolate)
1 scoop Ascent native fuel casein (vanilla or chocolate)
1/3 cup granulated Stevia/erythritol
1/2 tbsp. cinnamon
4 chopped up Reese’s pumpkins for topping (optional but delicious)
Chocolate Ganache
1/2 cup dark chocolate chips, melted
1/4 cup heavy cream
Instructions
- Mix pumpkin puree, eggs, heavy cream and vanilla extract. Add protein powder, stevia, and cinnamon. Mix until a smooth mixture forms.
- Spoon into a prepared, reduced fact graham cracker crust. Bake at 350F for 20 minutes. It will seem slightly under done, but will set up once chilled.
- To make chocolate ganache, heat chocolate chips in microwave until melted. Head heavy cream in microwave for about 30 seconds. Combine cream and melted chocolate. Mix until a smooth ganache forms.
- Top chilled pumpkin pie with chocolate ganache and chopped Reese’s pumpkins if desired. Cut into 8 slices and enjoy!
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Fat: 14
- Carbohydrates: 31
- Fiber: 3
- Protein: 11
Keywords: chocolate protein pumpkin pie
If you enjoyed this one, check out my single-serve Microwave Protein Pumpkin Pies!