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When we heard they were developing a pumpkin pie recipe over in the Quest test kitchen we burst through the door and asked, “Why are you trying to improve on a classic?” Without looking up they answered, “That’s literally our job. What do you think we do in here all day? Please get out.” And that’s the story of how the Quest blog inspired this Questified take on classic pumpkin pie.

Check out the full recipe below:



Yields: 12 servings |  Serving Size: One slice

Calories: 200 | Protein: 9g  | Fat: 12g | Net Carb: 7g

Total Carb: 14g   | Sugar: 3g




  • 1 cup almond flour
  • ¼ cup coconut flour
  • ¼ cup melted butter
  • 1 egg
  • ¼ tsp salt




  1. Preheat the oven to 400 F and prepare an 8-inch pie pan with non-stick spray.
  2. Place all the crust ingredients into a food processor and pulse until dough forms.
  3. Press the dough evenly into the bottom and up the sides of the pan.
  4. Rinse the food processor and add all the filling ingredients and blend until smooth.
  5. Pour the filling into the crust. Bake for 15 minutes and then reduce heat to 350F and continue baking for an additional 25-35 minutes and cooked through. NOTE: Check the pie periodically to be sure the crust isn’t burning. If it starts to darken too much, cover the crust with tin foil.
  6. Let the pie cool completely. Cut the Quest bar into small pieces and place them into a food processor to blend into fine crumbles, set aside.
  7. Whip together the heavy cream and protein powder until thick and fluffy. Spread the mixture over the pie and top with crumbles. Cut into 12 slices and enjoy.

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