Peanut Butter Marshmallow Pumpkin Pie Cellucor
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199 Calories
25 g Carbs
19 g Protein
2 g Fat
Total Time
4 servings

You don't need a roaring campfire to get down with the goodness of marshmallows. Keep warm inside while nestling up to their fluffy goodness with this protein pie recipe. Fair warning: The added combination of peanut butter and pumpkin will be enough to make your taste buds go wild.


  • 2 scoop cellucor COR-Performance, Peanut Butter Marshmallow
  • ½ tsp cinnamon
  • 1¼ tsp baking soda
  • 1 tsp splenda
  • 1 dash sea salt
  • 1 serving 3.5 oz shelf stable puddings, vanilla, ready-to-eat, fat free
  • 1 can pumpkin, canned
  • 1 whole egg
  • 2 large egg whites
  • 50 g nonfat plain Greek yogurt
  • ¼ oz almond milk
  • ¼ tsp vanilla extract

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  1. Preheat oven to 350 degrees F.
  2. Combine all dry ingredients in a mixing bowl: whey, pudding mix, Splenda, cinnamon, baking powder, and sea salt.
  3. Add in wet ingredients: egg, egg whites, Greek yogurt, almond milk, vanilla, and canned pumpkin.
  4. Spray an 8-inch springform or Pyrex pan with cooking spray. Transfer mixture into pan.
  5. Cook in oven at 350 degrees F for 30 minutes and then at 300 degrees F for 20 minutes.
  6. Insert a toothpick. When it comes out clean, the pie is ready.
  7. Allow to cool for 30-45 minutes.
  8. Set in fridge to settle for at least 3-4 hours. Enjoy!

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