Protein Pumpkin Cheesecake Pie

I love dessert so much that I build it into my macros! This week it’s high-protein pumpkin cheesecake pie! 🎃

All the fall flavors I love, with protein from cottage cheese and Greek yogurt. Because yes, dessert can fit - even on a cut!

Filling Ingredients

• 2 cups cottage cheese

• ½ cup nonfat Greek yogurt

• ½ cup pumpkin purée

• 2 eggs

• 3 tablespoons almond flour

• 1 teaspoon vanilla

• 1 teaspoon cinnamon

• 1 teaspoon pumpkin spice

• 1 teaspoon liquid stevia

• 1 tablespoon pure maple syrup

• Lemon zest, to taste

Crust Ingredients

• ½ cup almonds

• ½ cup oats

• 2 tablespoons coconut sugar

• 2 tablespoons oil

Directions

1. Preheat oven to 375°F. Lightly grease an 8×8-inch baking or pie pan.

2. Blend almonds and oats into fine crumbs. Mix with coconut sugar and oil, press into the pan, and bake the crust for 15 minutes.

3. Reduce oven temperature to 350°F. Blend cottage cheese until smooth, then blend in the remaining filling ingredients.

4. Pour over the crust. Bake for about 35 minutes, until the edges are set and the center has a slight jiggle.

5. Let cool, then refrigerate overnight.

Soooo good! Save this for your next pumpkin craving!