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'Tis the season for all things pumpkin! I don't know about y'all but this is my FAVORITE time of year to bake all the goodies! In the ingredients list you will find links to what I used. I am not sponsored and make no profit from mentioning these companies. I simply want to make your life easier :)

Go ahead, play around in the kitchen, get the kids involved, make a mess! This is quite honestly a fail proof recipe that even a first time baker could make.


Optional for cheesecake topping:

  • 1 cup plain nonfat greek yogurt

  • 1.5 tbsp sugar free, fat free cheesecake pudding mix (Jell-o brand)


Mix ingredients until smooth.

Pour mixture into 3 pie crusts (they will slightly rise while baking but will go back down).

Bake for 15 minutes at 400F, then an additional 25-30 minutes at 325F. If using a convection oven drop to 300F instead of 325F.

Optional: Allow pies to cool for about 15- 20 minutes. Mix the yogurt and cheesecake pudding mix. Place cheesecake topping in a plastic baggy or a pipping bag. Once pies are cooled, swirl the cheesecake topping as desired on top of pies. Enjoy!

Approximate macro for each pie without cheesecake topping: 150 calories

7 grams protein

17 grams carbs

5 grams fat

Make this recipe and tag @sophrosynhealth_coaching on Instagram

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