How To make Pumpkin Cheesecake Pie/Lowfat
Ingredients
1
cup
gingersnap cookie, crumbs
1
tablespoon
brown sugar
3
tablespoon
butter, or margarine, melted
1
each
gelatin, envelope, unflavored
1/4
cup
skim milk, cold
1/2
cup
skim milk, boiling
16
oz
can pumpkin
8
oz
cream cheese, softened, lite
3/4
cup
brown sugar, packed
1
teaspoon
vanilla extract
1
teaspoon
cinnamon, ground
1/2
teaspoon
salt
1/8
teaspoon
cloves, ground
1
cup
whip topping, frozen, lite, thawed
Directions:
In 9-inch pie plate, combine gingersnap crumbs and 1 tb brown sugar. Drizzle with melted margarine. Pat crumbs into bottom and up side of pie plate to make crust; set aside.
In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Add pumpkin, cream cheese, 3/4 c brown sugar, vanilla, cinnamon, salt and cloves. Process at high speed until thoroughly blended, scraping sides frequently, about 5 minutes. Pour into prepared crust. Chill until firm, about 3 hours. Top with whipped topping.
How To make Pumpkin Cheesecake Pie/Lowfat's Videos
Macro Friendly Pumpkin Cheesecake Recipe | Holly T. Baxter | Biolayne
It turns out, with some smart substitutions, you can absolutely have your cake AND eat it too! Try out my Pumpkin Cheesecake recipe and let me know how you like it in the comments!
Recipe Makes 12 Servings
Base
400g Graham Crackers
125g I Can't Believe It's Not Butter (light)
6g Powdered Sucralose
Filling
900g 4 pks Fat Free Cream Cheese (Great Value)
45g All Purpose Flour
425g Pure Pumpkin (Libby's)
175g Brown Sugar Blend (Truvia)
20g Powdered Sucralose
250g Egg Beaters
1 tsp Cinnamon or Pumpkin Spice
Toppings (optional) not included in macro count
2 TBSP Sugar-free Maple Syrup
100g Honey Pecans (Fresh Gourmet)
20ml Caramel Sauce
MACROS PER SERVING
15.8g Protein
50.2g Carbohydrate
8.2g Fat
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Method
1. Pre heat oven to 370 F. Line a cheesecake tin with baking paper and cover with foil to stop any leaks!
2. Prepare the base by blending the listed ingredients in a food processor. Place in tin and bake for 10 minutes. Remove and allow to cool.
3. Meanwhile, combine the filing ingredients. Make sure you add the egg beaters last in 50ml aliquots. Don’t over-beat the eggs or you will end up with a cracked cheesecake.
4. Bake for 50 mins then turn off the oven and crack the door slightly and allow to slowly cool to room temperature. Remove cheesecake and refrigerate overnight to allow to fully set.
5.Decorate with pecans, caramel and fat free frosting on the day you want to serve !
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No Bake Protein Pumpkin Pie Cheesecake - Protein FliX “Ultimate Pumpkin Edition”
Episode 9 - Let’s make a holiday favorite that makes its own introduction…today we’re combining protein and pumpkin and cream cheese to make this delectable dessert!
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NO BAKE PUMPKIN PIE CHEESECAKE l Low Calorie High Protein No Bake Pumpkin Pie Cheesecake Recipe
#pumpkinpierecipe #cheesecake #lowcalrecipes #highprotein
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The holidays are here and there is no better time than #basic season. The pumpkin pie is the absolute staple during this time of year. So to help you all manage your festivities while staying on track with your goals here is an easy no bake pumpkin pie cheesecake recipe. The no bake pumpkin pie cheesecake combo is a great low calorie high protein recipe that is packed with pumpkin pie flavor with a hint of cheesecake. This is actually my favorite part about this pumpkin pie recipe since the cream cheese flavor is very light.
NO BAKE PUMPKIN PIE CHEESECAKE l Low Calorie High Protein No Bake Pumpkin Pie Cheesecake Recipe
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Pumpkin Pie Cheesecake Recipe
Total calories 1082
Fat 26g
Carbs 168g
Protein 89g
Each slice (~6 slices) 180
Fat 4g
Carbs 28g
Protein 15g
Crust
120g graham cracker crumbs
20g SF maple syrup
(if you think need more make sure to mix everything thoroughly before adding more)
Filling
300g Pumpkin puree
300g FF cream cheese or Reduced Fat cream cheese
10g SF Vanilla pudding mix
62g whey/casein blend (you could probably add more tbh)
60g Zero Sugar/Fat Free Reddi Wip
40g Sweetener of Choice (I prefer Swerve Confectioner) * Optional
Place in fridge for a minimum of 4 hours for the flavors to set. Best to sit overnight.
Healthy High Protein Pumpkin Cheesecake
Pumpkin Cheesecake Recipe - How to Make Pumpkin Cheesecake
Learn how to make a Pumpkin Cheesecake Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Pumpkin Cheesecake Recipe!
No Bake Pumpkin Pie Cheesecake (High Protein)
Level up your fall dessert game with this super easy pumpkin pie cheesecake. The recipe takes about 10 minutes to prep and every extra creamy slice has 12 grams of protein with just 5 grams of fat!
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