High-Protein Gingerbread Pie
- Clean Plates Project🍒
- Nov 8, 2025
- 2 min read
If gingerbread cookies and pumpkin pie had a baby....this would be it. Warm spices, soft cookie texture, and that nostalgic holiday flavor… but made with real ingredients that won’t crash your blood sugar. It’s rich, cozy, and sneakily high in protein.
Ingredients (serves 8)
Crust (simplify with a store-bought graham or oatmeal crust if needed):
1 ½ cups almond flour
3 tbsp melted butter or coconut oil
1 tbsp maple syrup
Pinch of salt
Filling:
1 cup cottage cheese or Greek yogurt (blended smooth)
½ cup unsweetened almond milk or half & half
2 whole eggs
⅓ cup molasses
2 tbsp maple syrup or coconut sugar
2 tsp cinnamon
1 ½ tsp ground ginger
¼ tsp nutmeg
¼ tsp cloves
1 tsp vanilla extract
Pinch of salt
Optional: 1 scoop vanilla or unflavored protein powder for extra protein boost
Instructions
Preheat oven to 350°F.
Make the crust:
In a small bowl, mix almond flour, melted butter, maple syrup, and salt until crumbly.
Press evenly into a 9-inch pie dish. Bake for 8–10 minutes, then let cool.
Blend the filling:
Combine all filling ingredients in a blender or food processor until smooth and creamy.
Pour into the pre-baked crust.
Bake for 35–40 minutes, until the center is just set and slightly jiggly.
Cool completely, then chill in the fridge at least 2 hours (overnight is best).
Serve it like this
Top with:
Whipped Greek yogurt (Greek yogurt + vanilla + stevia)
Crushed ginger snaps or pecans
A drizzle of maple syrup or almond butter for extra flair
Notes
Protein boost: using cottage cheese or yogurt gives you ~10g protein per slice.
Hormone-friendly fats: butter or coconut oil keep you satiated and balance blood sugar.
Fiber & spice: ginger, cinnamon, and cloves support digestion and reduce inflammation.
Macros (approx, per slice)
Calories: ~210Protein: 10–12gCarbs: 18–20gFat: 9–11g
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