Preheat and prep. Heat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish.

Make the crust. In a bowl, combine 1 cup rolled oats, 3/4 cup almond flour, a pinch of salt, and 2 tablespoons brown sugar (optional). Stir in 3 tablespoons melted coconut oil and 1–2 tablespoons water until the mixture holds when pressed.

Press and par-bake. Press the crust into the pie dish, pushing up the sides evenly. Bake for 8–10 minutes to set. Let it cool slightly while you make the filling.

Blend the filling. In a blender or mixing bowl, add 1 can pumpkin puree, 3/4 cup Greek yogurt (or blended cottage cheese), 2 large eggs plus 1 egg white, 1/3 cup maple syrup, 1 teaspoon vanilla extract, 1–2 scoops vanilla protein powder (about 25–50 g), 1/2 cup unsweetened almond milk, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt. Blend or whisk until silky and smooth.

Taste and adjust. If your protein powder is unsweetened, taste the mixture. Add 1–2 tablespoons additional maple syrup if needed. The filling should taste slightly sweeter than you want the final pie to be.

Fill and bake. Pour the filling into the warm crust. Bake at 350°F for 40–50 minutes, until the center is mostly set with a slight wobble. If the crust browns too quickly, tent the edges with foil.

Cool completely. Remove from the oven and cool on a rack. The pie will finish setting as it cools. Chill for at least 3 hours, preferably overnight, for the cleanest slices.

Serve. Slice and top with a spoonful of light whipped cream, a sprinkle of cinnamon, or a few crushed pecans. Enjoy cold or slightly chilled.