These high protein Thanksgiving desserts taste like the classics (pumpkin, pecan, apple, sweet potato) but come with real protein built in. That means the dessert table helps fill you up instead of just adding a sugar rush to an already huge meal.
The best part? These aren't "healthy versions" that only the person who made them will eat. They're crowd-pleasers. Here are 7 we love, plus tips for making them ahead so Thanksgiving Day is a little calmer.
Each dessert here has roughly 9g to 23g of protein per serving.
Greek yogurt, skyr, eggs, cream cheese, and protein ice cream are the easiest ways to add protein without changing the flavor.
All 7 use classic Thanksgiving flavors: pumpkin, pecan, apple, sweet potato, maple, and cinnamon.
6 of the 7 can be made a day or more ahead.
A typical Thanksgiving can add up to 3,000 to 4,500 calories, so a dessert that brings protein along is a smart swap.
Protein amounts are estimates and depend on the brands you use.
A high protein Thanksgiving dessert has at least about 8 to 10g of protein per serving, usually from dairy, eggs, or a protein-rich base like protein ice cream. Most classic pies have only a few grams per slice.
You don't need protein powder or odd ingredients. Swapping part of the filling for Greek yogurt, adding an extra egg, or serving pie with protein ice cream instead of regular ice cream gets you most of the way there. Here's more on why protein keeps you full (and sugar doesn't).
These desserts land between about 9g and 23g of protein per serving. Here's the quick view before the recipes.
| Dessert | Protein per serving (approx.) | Make ahead? |
|---|---|---|
| Pumpkin Pie Protein Ice Cream | 23g per pint | Yes, 2 to 3 days |
| Crustless Pumpkin Pie | 10g | Yes, 2 days |
| Pecan Pie Greek Yogurt Bark | 9g | Yes, up to 1 week (frozen) |
| Apple Crisp with Vanilla Greek Yogurt | 11g | Crisp, yes |
| Sweet Potato Cheesecake Bars | 9g | Yes, 3 days |
| Maple Cinnamon Skyr Dip with Apples | 11g | Dip, yes |
| Pumpkin Spice Affogato | 12g | Ice cream, yes |
All the pumpkin pie flavor, served cold. Make a vanilla protein ice cream base in your Ninja Creami, stir in 1/4 cup pumpkin puree and 1 teaspoon pumpkin pie spice, then freeze and spin on Lite Ice Cream. Top with crushed graham crackers for the "crust." About 23g of protein per pint.
Whisk one 15 oz can of pumpkin puree with 4 eggs, 1 1/2 cups plain Greek yogurt, 1/3 cup maple syrup, and 2 teaspoons pumpkin pie spice. Pour into a greased pie dish and bake at 350°F for 45 to 50 minutes, until the center barely jiggles. Cut into 6 slices for about 10g of protein each.
Spread 3 cups of vanilla Greek yogurt on a lined baking sheet. Top with chopped pecans, a drizzle of maple syrup, and a pinch of cinnamon. Freeze for 3 hours, then break into 6 pieces. About 9g of protein each, and it tastes like pecan pie filling.
Bake sliced apples with cinnamon under a topping of oats, chopped walnuts, and a little butter and brown sugar. Serve warm with 1/2 cup of vanilla Greek yogurt on top instead of whipped cream. About 11g of protein per serving.
Blend 1 cup mashed sweet potato, 8 oz light cream cheese, 1 cup plain Greek yogurt, 2 eggs, maple syrup, and cinnamon. Pour over a thin graham cracker crust in an 8x8 pan and bake at 325°F for about 35 minutes. Chill, then cut into 6 bars for about 9g of protein each.
The easiest one on the list. Stir 2 cups of plain skyr with maple syrup, cinnamon, and a splash of vanilla. Serve with sliced apples and pears. A 1/2 cup serving of dip has about 11g of protein. Kids love this one.
Scoop half a pint of vanilla protein ice cream into a mug, sprinkle with pumpkin pie spice, and pour a shot of hot espresso (or strong decaf) over the top. About 12g of protein. It's a great after-dinner dessert when everyone's too full for pie.
Most of these high protein Thanksgiving desserts can be made 1 to 3 days ahead, which frees up your oven and your stress level on the big day. Here's a simple plan:
If you're making several pints, here's how to batch Ninja Creami pints all at once. And for the rest of the day, here's how to not overeat on Thanksgiving without skipping pie.
Yes, as long as the flavor leads. Everyone at the table recognizes pumpkin pie, apple crisp, and pecan. The protein comes from ingredients they already know, like yogurt, eggs, and ice cream.
A few tips for winning over skeptics:
Protein ice cream works on Thanksgiving because it pairs with every pie and still feels like a treat. It's also easy to make ahead and easy on everyone who's already full.
Our go-to is CRUSHS, a protein ice cream mix made for the Ninja Creami. Each pint has 23g of protein, 180 calories, and 0g added sugar. The Vanilla flavor is the base for dessert #1 and #7 above, and Salted Caramel next to apple crisp is hard to beat.
23g protein, 180 calories, 0g added sugar per pint. 7 flavors, 8 pints per bag. Made for your Ninja Creami.
Shop CRUSHSThere's no single healthiest option, but desserts with more protein and less added sugar, like crustless pumpkin pie, Greek yogurt bark, or protein ice cream, tend to be more filling and easier on your energy than a heavy slice of pie.
Swap part of the filling for Greek yogurt or skyr, add an extra egg to custard pies, or serve pie with protein ice cream instead of regular ice cream. These change the protein without changing the flavor much.
Not really. A typical slice of pumpkin pie has only a few grams of protein. Making it crustless with extra eggs and Greek yogurt can bring it to about 10g per slice.
Crustless pumpkin pie, cheesecake bars, Greek yogurt bark, and protein ice cream can all be made 1 to 3 days ahead. Yogurt bark keeps in the freezer for about a week.
Yes. These desserts use everyday ingredients like yogurt, eggs, fruit, and ice cream. The skyr dip with apples and the pumpkin pie ice cream are usually the biggest hits with kids.
