Pumkpin Cheesecake Mousse

Ingredients: 

  • Cream Cheese - 8 ounces block
  • Pumkpin - 1 can
  • Vanilla Extract - 1/2 teaspoon
  • Triple Zero Vanilla Yogurt - 5.3 ounces
  • Brown Sugar - 2 tablespoons
  • CutCake Lean Protein Powder - 3/4 cup
  • Pumkpin Pie Spice - 1 teaspoon
  • Ground Cinnamon - 3/4 teaspoon
  • Cool Whip - 1 cup
  • **To decrease the fat, use fat free cream cheese. The texture will be slightly different. 

Directions: 

  1. Allow the cream cheese to come to room tempurature and whip for three minutes using a stand or hand mixer. 
  2. Add the pumpkin, yogurt, vanilla and brown sugar to the cream cheese. Combine and whip for 1 minute. 
  3. Add protein power and spices. Mix until well incorporated. 
  4. Fold in Cool Whip. 
  5. Gently pour into a cheesecake pan or shallow baking dish. Cover and refrigerate overnight. To speed up the setting process, place in the freezer for one hour and then in the refridgerator for 2 hours. 
  6. When ready to serve, spoon into shallow cups or bowls and top with cool whip or whipped cream. 

Macros: 

Calories: 222 | Carbs: 19g | Fat: 10g | Protein: 14g

Crustless Pumpkin Pie

Ingredients: 

  • Pumpkin - 1 can
  • Whole Eggs - 3
  • Vanilla Extract - 1 teaspoon
  • Brown Sugar - 2 tablespoons
  • CutCake Lean Protein Powder - 3/4 cup
  • Pumkpin Pie Spice - 1 teaspoon
  • Ground Cinnamon - 1 teaspoon
  • Cornstarch - 1/2 teaspoon
  • Tiny Pinch of Salt

Directions: 

  1. Preheat oven to 350 degrees Farenheight. Spray a pie pan with cooking spray. 
  2. In a large bowl, combine the pumpkin, eggs, vanilla extract, and brown sugar. Mix for 1 minute using a stand or high mixer on high. 
  3. Add the protein powder, spices, salt, and cornstarch. Blend until fully incorporated. 
  4. Pour gently into pie pan, spread evenly, and bake for 28-30 minutes. 
  5. Allow pie to cool for at least 1 hour before serving. Store in the refridgerator. 
  6. Top with cool whip or whipped cream. 

Makes 8 Large Slices

Macros Per Slice:

Calories: 90 | Carbs: 7g | Fat: 2g | Protein: 11g

Created by former IFBB Bikini Pro, home-taught baker, and professional taste tester, Cori Baker.

Check out CutCake Lean Protein Powder HERE.