Name: Pumpkin Cheesecake Pie
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1 serving
Ingredients: 0.5 cup canned pumpkin puree; 0.25 cup nonfat Greek yogurt; 1 large egg; 1 tsp monkfruit sweetener; 0.5 tsp pumpkin pie spice; 0.25 tsp vanilla extract; 0.13 tsp sea salt; 0.25 tsp avocado oil

Nutrition

Per serving

173 calories

Protein: 14g; 31% of calories
Carbs: 16g; 36% of calories
Fat: 7g; 33% of calories

Ingredients

8 items

Instructions

Prep 5 min · Cook 25 min

Preheat oven to 350°F (175°C) and grease a 6-ounce ramekin with the avocado oil.
In a medium mixing bowl, whisk the egg until the yolk and white are fully combined.
Add the nonfat Greek yogurt and canned pumpkin puree to the bowl, whisking until the mixture is smooth.
Stir in the monkfruit sweetener, pumpkin pie spice, vanilla extract, and sea salt until well incorporated.
Pour the batter into the prepared ramekin and smooth the top with a spoon.
Bake for 25 minutes or until the center is set and the edges are slightly golden.
Remove from the oven and allow to cool for at least 10 minutes before serving to let the custard firm up.

Nutrition

Ingredients

Instructions

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