High-Protein Crustless Pumpkin Pie with Cheesecake Topping (86 Calories)
High-Protein Crustless Pumpkin Pie with Cheesecake Topping
Skip the calorie-heavy butter crust and bakery sugar bombs that derail your daily nutrition targets. This two-layer crustless pumpkin pie stacks a spiced pumpkin custard base under a thick, tangy cheesecake layer for only 86 calories and over 7g of protein per slice. It takes under 10 minutes of active prep, bakes clean, and delivers authentic holiday dessert flavor while keeping your fat-loss goals completely on track.
📊 Macro Summary
⚖️ Serving Size: 1 Slice (Yields 8 slices / 9-inch pie)
🔥 Calories: 86 kcal (687 kcal full pie)
💪 Protein: 7.1g (56.8g full pie)
🌾 Carbs: 11.1g (9.3g Net Carbs | 88.6g total carbs full pie)
🥑 Fat: 1.4g (10.9g full pie)
🌾 Fiber: 1.8g (14.1g full pie)
🛒 Ingredients
Spiced Pumpkin Base (Orange Layer):
🎃 425g 100% pure canned pumpkin puree (one full 15 oz can)
🥣 180g plain 0% Greek yogurt (thick and strained, ~3/4 cup)
🥚 2 large egg yolks (reserve the whites for the cheesecake topping)
🍬 80g granulated sweetener (Swerve Brown or Allulose)
🌽 25g cornstarch (~3 level tbsp)
🍂 1.75 tsp pumpkin pie spice
✨ 1 tsp pure vanilla extract
🧂 1/4 tsp fine sea salt
Cheesecake Top (White Layer):
🥣 200g plain 0% Greek yogurt (~3/4 cup)
🍮 16g sugar-free cheesecake instant pudding mix (~2 level tbsp)
🥚 2 large egg whites (~65g, reserved from the base eggs)
🍬 30g granulated sweetener (Allulose or Swerve)
🍋 1/2 tsp fresh lemon juice
✨ 1/2 tsp pure vanilla extract
🥣 Step-by-Step Instructions
Prep Pan & Oven: Preheat your oven to 325°F (165°C). Lightly mist a 9-inch ceramic or glass pie dish with nonstick cooking spray.
Blend the Pumpkin Base: In a blender or food processor, combine 425g pumpkin puree, 180g Greek yogurt, 2 egg yolks, 80g sweetener, 25g cornstarch, pumpkin pie spice, vanilla, and salt. Blend on medium speed for 45 seconds until completely uniform and silky. Pour the orange batter into your pie dish and tap it firmly against the counter twice to pop any trapped air pockets.
Whisk the Cheesecake Topping: In a separate medium bowl, vigorously whisk together 200g Greek yogurt, 16g sugar-free cheesecake pudding mix, 2 egg whites, 30g sweetener, fresh lemon juice, and vanilla until smooth and glossy. Let the mixture rest for 3 minutes so the starches hydrate and thicken into a soft, spreadable paste.
Layer the Batters: Gently dollop spoonfuls of the white cheesecake mixture across the surface of the orange pumpkin base. Using an offset spatula or the back of a spoon, lightly spread the cheesecake layer outward to the edges in a smooth, uniform sheet without pushing down into the pumpkin layer below.
Bake to Set: Bake at 325°F (165°C) for 50 to 55 minutes. The white top should appear set and matte with slightly puffed edges, while the center two inches will retain a gentle, uniform jiggle.
Chill to Lock Structure: Let the pie cool completely on a wire rack at room temperature for 1 hour. Transfer to the refrigerator uncovered for at least 5 to 6 hours (chilling overnight yields the cleanest, bakery-sharp slices).
💡 Macro Tweaks & Baking Tips
The Starch Structure Advantage: Canned pumpkin is naturally heavy with water, and Greek yogurt can thin out when heated. The combination of 25g of cornstarch in the base and the modified food starches in the cheesecake pudding mix binds that free moisture tightly during baking, ensuring your pie slices firm and clean without weeping.
Egg Separation Function: Using the yolks exclusively in the pumpkin layer provides fat-soluble richness and traditional custard mouthfeel without heavy cream. Putting the egg whites into the cheesecake topping creates an airy, stabilized protein structure that puffs lightly in the oven and sets into a dense, velvety finish.
Overnight Chilling Is Non-Negotiable: Crustless custard pies continue setting as the starches cool. Slicing too early will result in a soft pudding texture; giving it a full night in the fridge allows the layers to compress into firm, fork-tender slices.
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🍳 Equipment Spot
Want the exact setup I used here?
Getting the cheesecake layer glossy and smoothing thick Greek yogurt fillings without arm fatigue is effortless with the Hamilton Beach 6-Speed Electric Hand Mixer With QuickBurst and Bowl Rest — the built-in bowl rest prevents sticky counter drips between prep stages, and the quick-burst setting incorporates wet ingredients quickly with zero clumping. Note: Links above are affiliate links that support the blog at no extra cost to you.
