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Indulge your sweet tooth and get your protein too by using vanilla protein powder in the crust of these sweet pumpkin pie tarts!

Prep: 30 min

Cook: 21 min

Yields: 4 servings




  • 1 Pumpkin Pie Quest Bar®
  • 1/4 scoop vanilla protein powder
  • 1/4 c. pumpkin puree
  • 6 Tbsp. unsweetened Almond milk
  • 1/4 c. zero-calorie sweetener

Tart Shell:

  • 1/2 scoop vanilla protein powder
  • 1 Tbsp. cold butter
  • 2 Tbsp. oat flour
  • 1 Tbsp. almond flour
  • 1 Tbsp. cold water
  • 1/2 Tbsp. zero calorie sweetener
  • 1/4 tsp. kosher salt
  • 4 3-inch tart molds



  1. In a microwave safe bowl, break up protein bar into pieces and add almond milk. Microwave for 1 minute.
  2. In a blender, combine melted mixture, protein powder, pumpkin pureé and sweetener. Blend for 10 seconds or until smooth.
  3. Refrigerate for ten minutes.


Tart Shells:

  1. Preheat oven to 350 F.
  2. Cut butter into cubes.
  3. In a medium bowl add protein powder, butter, oat flour, almond flour, water, sweetener, and salt. Knead until dough is formed.
  4. Wrap dough in plastic wrap and refrigerate for 30 minutes.
  5. Remove dough from wrapping and cut into four equal parts, place into molds.
  6. Bake for 8 minutes. Let stand for 2 minutes.
  7. Remove shells from molds and invert onto a nonstick baking sheet. Bake for 6 minutes.
  8. Divide filling into tart shells, bake for an additional 5 minutes.
  9. Refrigerate for at least 20 minutes before serving.

Recipe and photo courtesy: