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IsoJect Protein Pumpkin Pie

IsoJect Protein Pumpkin Pie

Who doesn't love eating pumpkin pie on Thanksgiving? Well, we have our own IsoJect Protein Pumpkin Pie!

The tradition of eating pumpkin pie is practically sacrosanct in many a household. However, if you've been avoiding pie this season and watching your macros like a hawk, then we have some good news for you.

This incredible IsoJect Protein Pumpkin Pie is 63 calories per slice, low-fat AND low-carb.

Now, that's what I call holiday spirit - it's the Holy Grail of pies, treat yo' self!

This original recipe is from Holly's Cheat Day blog, and Evogen Ambassador Kelsey Voight made our version for us. Thanks Kelsey, and Happy Thanksgiving!

Macros (1 Slice of Pie): 63 calories 0.3F/2C/13P Macros (w/ Whipped Cream): 265 calories 1F/2C/62P


Pumpkin Pie Ingredients:

1 (15 Ounce) Can 100% Pumpkin Puree

1 cup Liquid Egg Whites

3 scoops IsoJect Vanilla Bean Protein

¼ cup Unsweetened Vanilla Almond Milk

1 tsp. Vanilla Extract

2 tsp. Cinnamon

A few dashes of Nutmeg

Protein Whipped Cream:

2 scoops IsoJect Vanilla Bean Protein ½ cup Liquid Egg Whites


1. Preheat the oven to 400 degrees Fahrenheit. Generously coat a 9-inch pie pan with non-stick cooking spray and set aside. Combine all all of the dry ingredients together in a large mixing bowl. Once the dry ingredients are blended, add the remaining ingredients and mix them until the batter has no lumps. Pour the batter into the prepared muffin pan.

2. Using a handheld or stand mixer with paddle attachment, add all ingredients and mix until fully combined. Pour the filling into your pie pan and bake for 15 minutes at 400 degrees F.

3. After 15 minutes, without removing the pie, reduce your oven temperature to 325 degrees F and bake for another 25 minutes. While the pie is baking, prepare your Protein Whipped Cream.

4.  To make the Whipped Cream, add the egg whites into a medium sized mixing bowl and “whip” with a handheld or stand mixer until stiff peaks are formed (Approx. 5 min). In a separate bowl, fold the egg whites into the protein powder until combined. There may be some clumps of powder at this point. Once incorporated, begin to “whip” the mixture again until no clumps remain.

5. Allow your pie to cool before adding optional protein whipped cream! TIP: To pipe the Whipped Cream, simply cut a small tip in the corner of a zip top sandwich bag! Enjoy!

Related Recipe: Pumpkin Pie IsoJect Protein Bites

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