Spiced pumpkin pie
75 min · 12 g protein · 281 cals / serving
The Thanksgiving pie as it should be: a smooth, deeply spiced pumpkin custard in a golden pastry crust, served cold with a swirl of whipped cream. Fat-free evaporated milk and Greek yogurt set the custard as firmly as the full-fat kind, a scoop of vanilla protein makes it a little denser and more cheesecake-like, and it still tastes of brown sugar, cinnamon and ginger like the can-label classic.
Ingredients
Crust
- 1 unbaked 9-inch deep-dish crust (about 7 oz) pie crust, store-bought or homemade, in a 9-inch (23 cm) deep pie dish
Filling
- 1 can (15 oz) canned pumpkin, pure pumpkin, not pie filling
- 1 cup fat-free evaporated milk, from a 12 fl oz (354 ml) can
- 1 cup nonfat Greek yogurt, plain
- 2 eggs
- 1/2 cup packed brown sugar
- 1 scoop casein protein powder, vanilla
- 2 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 tsp vanilla extract
To serve
- 8 swirls whipped cream, aerosol, from a can
Steps
- Heat the oven to 425°F with a baking sheet on the lowest shelf. Fit the crust into a 9 inch deep pie dish and crimp the edge. Chill it while you make the filling.
- Whisk the brown sugar, protein powder, spice and salt together first so the powder cannot clump, then whisk in the pumpkin, evaporated milk, Greek yogurt, eggs, egg white and vanilla until completely smooth.
- Set the crust on the hot baking sheet and pour in the filling to 1/2 inch below the rim; bake any extra in a greased ramekin alongside for 25–30 minutes and serve it with the pie. Bake the pie 15 minutes, then turn the oven down to 350°F and bake 40–50 minutes more, until the edge is set and the centre still wobbles slightly, like jelly, when you nudge the dish. A knife 1 inch from the edge should come out clean. Cover the crust edge with foil if it browns too fast.
- Cool on a rack for 2 hours, then chill at least 2 hours more. The custard finishes setting as it cools; cut it warm and it runs.
- Slice and top each piece with a swirl of whipped cream.
Good to know
Why did my pie crack?
It baked too long or too hot. Take it out while the centre still wobbles; the heat in the custard finishes the job. Cooling it slowly, away from a draught, helps too. A crack is purely cosmetic and the cream covers it.
Can I use regular evaporated milk?
Yes, it is the classic. The custard is a little richer, at about 22 instead of 26.
No pumpkin pie spice?
Use 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of ground ginger, and a pinch each of nutmeg and cloves.
Alternative
Per
- Calories
- 170
- Protein
- (18%)
- 8 g
- Fat
- (31%)
- 6 g
- Carbohydrates
- (51%)
- 22 g
- of which sugar
- 13 g
- Fiber
- 1 g
- Sodium
- 175 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2250 kcal goes into the pot and 1422 g of ingredients comes out as about 1325 g of food: 170 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.