Servings: 4
Ingredients
- 1 cup (240 g) pumpkin purée
- 1 cup (225 g) nonfat Greek yogurt
- 1 cup (240 g) low-fat cottage cheese
- 2 large eggs
- 2 scoops (about 60 g) vanilla whey protein powder
- 2 tbsp sugar-free maple syrup or sweetener of choice
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- Blend all ingredients until completely smooth.
- Pour into a lightly greased 8-inch pie dish or baking dish.
- Bake for 35–45 minutes, until the center is just set.
- Cool completely, then refrigerate for 2–4 hours for the creamiest texture.
- Slice into 4 servings and enjoy.
Approximate Nutrition (Per Serving)
- Calories: ~260
- Protein: 33 g
- Carbohydrates: ~11 g
- Fat: ~5 g
- Fiber: ~2 g
Optional Toppings
- A dollop of nonfat Greek yogurt
- Light whipped topping
- Extra cinnamon or pumpkin pie spice
- Chopped pecans (adds healthy fats but also calories)
This recipe is naturally crustless, high in protein, and has a rich, creamy cheesecake-like texture with classic