This pumpkin cheesecake pie really curbs a sweet tooth for me. It’s easy to make and will keep well in the refrigerator for the better part of a week. I mostly eat it as a meal replacement in the mid afternoon when my cravings are the greatest.
Servings: 8
- 2 cups low-fat ricotta cheese
- 1 (15 ounce) can pumpkin puree (NOT pie filling)
- 1/2 cup sugar-free maple syrup
- 5 tablespoons Splenda granular, sugar substitute
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 3/4 cup vanilla protein powder
- 1 reduced fat graham cracker crust
- 1 cup Cool Whip Free (fat free, sugar free)
Directions:
- Preheat oven to 400f degrees
- In large bowl combine ricotta cheese, pumpkin, maple syrup, splenda, pumpkin pie spice, vanilla, and protein powder. mix well.
- Pour mixture into pie shell and smooth out with spoon or spatula.
- Bake for 40 minutes until filling is set.
- Let cool for 15 minutes. Refrigerate for a least 2 hours before serving.
- Serve with a tbsp of the cool whip and enjoy
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