No Bake Pumpkin Pie Cheesecake

About This Recipe

A simple, high protein pumpkin pie cheesecake filling inside a reduced fat ready made graham cracker crust.

Ingredients

• 1 can (15 oz) Pumpkin Puree
• 8 oz Fat Free or Reduced Fat Cream Cheese (room temp or softened)
• 2 scoops (62g) Vanilla Protein Powder (I used PEScience Select)
• 3 Tablespoons (36g) Granulated Sugar Substitute (I used Swerve)
• 1 Tablespoon Pumpkin Pie Spice
• 1 cup (72g) Fat Free Cool Whip
• 1 9" Reduced Fat Graham Cracker Crust
• 1 large Egg Yolk or Skim Milk (optional for brushing on crust to pre-bake)

Instructions

1. If you're going to bake the crust before filling, preheat your oven to 350F and brush an egg yolk or skim milk over the graham cracker crust. Bake for 5 minutes and cool.
2. Mix the protein powder, sugar substitute, and pumpkin pie spice together in a large bowl before adding the pumpkin and cream cheese. Mix until smooth.
3. Fold in the Cool Whip and pour into the pie crust. Use a rubber spatula to smooth the top to the edges. Chill in the refrigerator for at least 4 hours, ideally overnight.