Pumpkin Cheesecake Pie

ProSupps Pumpkin Cheesecake Pie  Recipe



  • 1 1/2 cups low fat graham crackers crumbs (16 sheets)
  • 1/4 cup melted butter (Blue Bonnet Light)


  • 2 scoops PS Vanilla Isolate Protein
  • 2 packages (8 oz each) fat free cream cheese, softened
  • 1 1/2 TBS stevia (or 1 1/2 cups sugar)
  • 4 large eggs
  • 1 cup (8 oz) Libby’s canned pumpkin (not pumpkin pie mix)
  • 2 teaspoons pumpkin pie spice
  • Garnish (not added in macros)
  • Fat free whipped cream
  • Pecans
  • Caramel or chocolate syrup

Instructions for PIE:

  • Heat oven to 300°F.
  • Spray glass pie dish with cooking spray.
  • In a medium size bowl, combine the graham cracker crumbs with the melted butter.
  • With your fingers press the crust on the bottom of the prepared pan.
  • Set aside while making the filling.
  • In a large mixing bowl add the cream cheese, pumpkin, protein powder and stevia.
  • Beat on low speed until light and fluffy.
  • Add eggs one at a time, just until blended.
  • Spoon the mixture over the crust and spread evenly.
  • Bake the cheesecake in the preheated oven for 50 minutes or until just set.
  • Remove and let cheesecake cool for about an hour.
  • Refrigerate for at least 3 hours before cutting into bars.
  • Enjoy plain or with topping of your choice.

Makes 12 slices.

Nutrition Information per slice:

  • Calories- 184
  • Fat- 3.6g
  • Carbs- 17g
  • Protein- 17g
  • Fiber- 2g


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