These high protein pumpkin pie tortillas are the ultimate fall dessert to make! Made with yogurt, pumpkin puree, eggs and a tortilla crust. 16 grams of protein per serve, lower in sugar and super easy to make!
Are you ready for the easiest healthy pumpkin pie recipe EVER?!
I love making my yogurt cheesecake tortillas so I had to put a pumpkin twist on them: PROTEIN PUMPKIN PIE TORTILLAS!
This recipe has a few special ingredients that lighten it up from traditional pumpkin pie, yet they taste so delicious and indulgent. It’s high in protein, low in sugar and leaves you feeling light but so satisfied. You can eat them for a snack, breakfast or dessert- it’s so wholesome! We take lots of shortcuts here too, using a flour tortilla as our cheats pastry crust. The filling is made from greek yogurt, pumpkin puree and eggs, packing 16 grams of protein per serve. It’s basically a healthy creamy pumpkin pie cheesecake filling inside of a toasted tortilla! Serve with a little whipped cream and you are set!
Ingredients you’ll need:
You only need 7 ingredients to make these naturally high protein pumpkin pie tortillas!
- Pumpkin puree: Use 100% pure pumpkin puree for the ultimate pumpkin flavour. You can also make your own homemade pumpkin puree by blending cooked pumpkin until smooth.
- Vanilla yogurt: Make sure to use a high protein vanilla greek yogurt like YoPro, Siggi’s or Chobani. If using plain yogurt add 1 teaspoon vanilla extract.
- Egg: You’ll need 1 egg per pie to give the filling the perfect texture.
- Pumpkin pie spice: For the perfect flavour.
- Tapioca flour: A little is added to firm up the cheesecake. Optional but recommended.
- Maple syrup: To sweeten the pies. Use stevia or monk fruit for a low sugar version.
- Tortillas: Use regular sized flour tortillas as the base. You can also use gluten free or grain free tortillas if you prefer.
How to make protein pumpkin pie tortillas
Preheat your oven to 160°C/ 350°F.
Pumpkin pie filling: In a medium bowl, whisk the yogurt, pumpkin, eggs, maple syrup, pumpkin spice and tapioca together to form a liquid custard.
Prepare the shell: Using your fingers, press the tortilla’s into small circle ramekin dishes and create a cup for the filling.
Fill: Pour the liquid cheesecake filling into the tortilla shells.
Bake: Place into the oven and bake for 30-40 minutes or until the pies are firm to touch. Cover the top with foil to prevent the tortillas browning if needed*.
Cool for 20 minutes then enjoy.
Tips on making pumpkin tortillas
- Use fresh tortillas so they are easy to handle and bend to make the tart like shell.
- The pumpkin yogurt filling will make enough for 2 tortillas/ 2 decent servings. Simply half to make one or multiple to make extra.
- Make sure to whisk the mixture well so that it resembles a runny smooth custard texture. You don’t want any egg or flour clumps.
- Keep an eye on the cooking time, as all ovens have different strengths.
- The pie should be set and starting to caramelize on the edges when ready.
How to store homemade healthy pumpkin pie
Once your pumpkin pies are completely cooled, place them on a sheet of paper towel inside an airtight container. Store it in the fridge for up to 5 days. Enjoy straight from the fridge with some whipped cream or a dollop of vanilla yoghurt!
Can I make this dairy free?
You can *try* substituting a thick plant based yogurt for the Greek yogurt however I haven’t tested this myself so I cannot guarantee results. Make my Mini Paleo Pumpkin Pies instead.
Can I make them sweeter?
Using high protein vanilla yoghurt/ greek yoghurt plus maple syrup is key to making the pies sweet. You can use monk fruit or vanilla liquid stevia instead if you prefer
Can you freeze protein pumpkin pie tortillas?
I recommend eating the pies fresh as the crust may become soggy once defrosted.
Other pumpkin dessert recipes to try:
If you try this pumpkin pie tortilla recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
High protein pumpkin pie tortillas are the ultimate fall dessert to make! Made with yogurt, pumpkin puree, eggs and a tortilla crust. 16 grams of protein per serve, are low in sugar and super easy to make!
- ⅔ cup (80g) vanilla greek yogurt
- ¼ cup (60g) pumpkin puree (unsweetened)
- 2 large eggs
- 1 ½ tablespoons maple syrup
- ½ teaspoon pumpkin pie spice
- 1 tablespoon tapioca flour or arrowroot starch
- 2 regular flour tortillas (gluten free, grain free if needed)
- Optional: whipped cream to serve
- Preheat your oven to 350°F/ 160°C.
- In a medium bowl, whisk the yogurt, pumpkin, eggs, maple syrup, pumpkin spice and tapioca together to form a liquid custard.
- Using your fingers, press the tortilla’s into small circle ramekin dishes and create a cup for the filling.
- Pour the liquid cheesecake filling into the tortilla shells then place into the oven and bake for 30-40 minutes or until the cheesecake is firm to touch. Cover the top with foil to prevent the tortillas browning if needed.
- Cool for 20 minutes then enjoy.
- Store in the fridge for up to 5 days.
- Serving Size: 1 pie
- Calories: 243
- Sugar: 16.1g
- Fat: 62g
- Carbohydrates: 30.4g
- Protein: 16.1g
Keywords: Pumpkin pie, high protein, pumpkin