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
Pumpkin Cheesecake Easy Recipe No Flour - How to make pumpkin cheesecake from scratch
This pumpkin cheesecake recipe is so rich, creamy and bursting with fall flavors! This is a great alternative to pumpkin pie or pumpkin muffins, especially for those cheesecake fans out there.
This creamy pumpkin cheesecake is low-carb and can be made into bars or slices.
The key ingredient for this cheesecake is a homemade pumpkin puree. If you don't now how to make it - see my video recipe
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_________________________________
Ingredients for pumpkin dough:
pumpkin puree - 220 gram
1 egg
orange zest - 1 tablespoon
corn starch - 40 gram
sugar - 30 gram
_________________________________
Ingredients for cheese dough:
cottage cheese - 300 gram
2 eggs
yogurt - 70 gram
corn starch - 40 gram
sugar - 30 gram
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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.
Low Fat Pumpkin Cheesecake
Martha and Peter from Simple Nourished Living show you how easy it is to make a Low Fat (and Low Calorie) Slow Cooker Pumpkin Cheesecake. A perfectly light and simple-to-make cheesecake dessert for your Thanksgiving or Christmas holiday dessert table.
Visit Simple-Nourished-Living.com for the complete recipe:
Sugar Free, Low Carb, No-bake Pumpkin Pie Cheesecake with Coach Sarah!
No-bake pumpkin pie cheesecake! ????
If you need Pumpkin pie dessert for Thanksgiving you must try this! It’s sooo good! If you loved the Cookies & Cream cheesecake, you are going to fall in love with the pumpkin version! ????
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THANKSGIVING High Protein Pumpkin Pie Cheesecake | Tiger Fitness
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Preheat oven to 325° F
Mix:
12 oz fat free greek yogurt
8 oz fat free cream cheese
15 oz of pure pumpkin
2 whole eggs
2.25 scoops MTS Nutrition Whey Pumpkin Pie
3/4 cup Splenda
sprinkle of cinnamon
sprinkle of pumpkin pie spice
1 tsp vanilla extract
Put in oven at 325° for 40 minutes. Then reduce heat to 200° F for 60 minutes.
Let stand for 1 hour before placing in fridge.
Put in fridge overnight before eating.
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FullyRaw Pumpkin Pie Cheesecake!
Try this FullyRaw Pumpkin Pie Cheesecake, raw & vegan! This is the PERFECT pie to bring with you to any holiday event this year. It's easy to prepare, delicious, and definitely healthy. Enjoy my sweet friends!
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About FullyRawKristina:
Kristina Carrillo-Bucaram lives to inspire a FullyRaw or 100% raw vegan healthy lifestyle. Raw veganism incorporates fruits, vegetables, nuts, and seeds. Kristina posts new videos every week that include recipes, tips, tricks, vlogs, motivational, fitness, exercise, and inspiration on how to be the best version of yourself!