Pumpkin Pie Blondies


I’m sure some of you have caught on by now how much I love pumpkin flavored treats, and I don’t think that will change any time soon ;). This recipe was a way to utilize the remainder of an open can of pumpkin as well as some quick bread mix I had lying around. Usually, when I decide to bake something, it’s spur of the moment and based upon what my cravings are at the time. Luckily for me, pumpkin is something I crave quite often, so these types of recipes are ones I can use over and over again!

Pumpkin Pie Blondies

Yields: 12 servings


🔸310g canned pumpkin

🔸305g Pillsbury Sugar Free Deluxe Cinnamon Swirl Quick Bread & Muffin Mix

🔸2 whole eggs

🔸92g liquid egg whites

🔸150g Greek yogurt (I used 2% here)

🔸1 scoop (30g) De Novo Nutrition Max MPS Whey in Pumpkin Pie

🔸liquid stevia or sucralose to taste, about 30-40 drops (optional)


  1. Preheat oven to 350F.
  2. Add all ingredients in a bowl, and stir until well blended.
  3. Spray 3 glass or metal pie dishes with non-stick cooking spray and evenly divide mix between them and smooth out.
  4. Bake for approximately 15 to 20 minutes or until toothpick comes out clean.


If you like this recipe, check out some of my other similar recipes: Pumpkin Cream Cheese Protein Bread, Cranberry Pumpkin Protein Bread, Pumpkin Pecan Protein Bread, Pumpkin Raspberry Blondies.

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