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Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

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An excellent pie for those who can't decide between pumpkin pie and cheesecake, and only 8 net carbs per serving.


Layer 1

1 8oz block of 1/3 less fat cream cheese, softened

1 ½ cup nonfat plain greek yogurt

1 large egg

2 egg whites

2 scoops Natural Edge Vanilla protein powder

1 tbsp agave nectar

1 teaspoon pure vanilla extract

1/8 teaspoon sea salt

Layer 2

1 15oz can of pure pumpkin puree

1 scoop Natural Edge Vanilla protein powder

1 tsp pure vanilla extract

½ cup nonfat plain greek yogurt

1 tbsp agave nectar

1 tsp cinnamon

3 teaspoons pumpkin pie spice


¾ cup natural granola (for crust)


Preheat Oven to 350 degrees.

Press granola into bottom of a spring form or standard pan.

In medium sized bowl, combine all ingredients for Layer 1. Using whip or beaters, stir until well blended. Spoon the Layer 1 cheesecake into the unbaked pie crust shell.

In another bowl mix Layer 2 ingredients.  Using a whip or spoon, stir until well mixed.  Spoon the Layer 2 pumpkin ingredients over the cheesecake layer.

Bake for 45 mins to 1 hour – check regularly. Cool at room temperature for 20 minutes and chill for 2 hours.

Serve chilled. 

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