Pumpkin-Ricotta Protein Pie Recipe
This Pumpkin-Ricotta Protein Pie blends season-forward pumpkin spice with ricotta and protein powder to create a silky, low-carb dessert. Perfectly portioned for bariatric plans, it’s protein-forward, modest in carbs, and luxuriously smooth — a safe, satisfying way to enjoy a slice of autumn any time.
Ingredients
- 500 g canned pumpkin puree unsweetened
- 400 g part-skim ricotta
- 30 g vanilla protein isolate 1 scoop
- 2 large eggs
- 2 tbsp erythritol or sweetener of choice
- 1 tsp vanilla extract
- 1½ tsp ground cinnamon ¼ tsp ground nutmeg, pinch salt
- Optional: 1 tbsp almond flour or oat fiber
Instructions
- Preheat oven to 325°F (160°C). Arrange 8 ramekins on a baking sheet.
- Blend pumpkin, ricotta, protein, eggs, sweetener, vanilla, and spices until smooth.
- Strain if desired and pour into ramekins.
- Bake in a water bath 30–35 min (ramekins) until centers slightly wobble.
- Cool to room temp, chill 2+ hours, serve cold.