This one works out perfect for me, because I hate, HATE cream cheese and never have dessert if cheesecake is offered, which is why I love this one! The texture is a little different, because it's "healthy" but I still love it!
2 cups low-fat ricotta cheese
1 can (15 oz) pumpkin puree (NOT pie filling)
1/2 cup sugar-free maple syrup
5 tbsp sugar substitute (Splenda)
1 tsp pumpkin pie spice
1 tsp vanilla extract
3/4 cup vanilla protein powder (whey or soy)
1 premade graham crumb pie crust
Cool Whip Free
1. Preheat oven to 400F.
2. In a large mixing bowl, combine ricotta cheese, pumpkin puree, maple syrup, sugar substitute, pumpkin pie spice, vanilla extract, and protein powder; mix well.
3. Pour the filling mixture into the crust and smooth it with the back of a spoon to even out. Bake until the filling is set, about 40 minutes.
4. Remove pie from the oven and let it cool for 15 minutes, then refrigerate for at least 2 hours.
5. Slice into 8 portions, top with a dollop of Cool Whip Free and a dash of pumpkin pie spice.
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