So many great things all put into one package - Mini (Who doesn’t love “fun sized” tasty treats?!), PUMPKIN (call me basic but I do love me some pumpkin spice), Cheesecake (speaks for itself) - And did I mention it is MEAL PLAN APPROVED?!
This super fun seasonal recipe is amazingly tasty and a great treat that uses the superfood shakeology which means not only does it taste great - It gives you a super boost from all of the vitamins, nutrients, probiotics etc. you name it - it’s in there!
For those that don't have the pumpkin flavor of shakeology I have an alternate pie filling below as well! Crust is the same for both options - choose your filling based on ingredients! Note: the shakeology version is the meal plan approved- standard
Servings: 6 | Prep Time: 5 minutes | Set Time: 25 minutes
Shakeology Pie Filling Variation Ingredients:
(no bake recipe)
2 tbsp Unsweetened Almond Milk
1 dash Pumpkin Pie Spice (or Cinnamon - Personally I think the shake has enough of the spice so I opted for cinnamon)
2 scoops Pumpkin Spice Plant Based Vegan Shakeology
1 cup Ricotta Cheese part-skim
Pumpkin Puree Pie Filling Variation Ingredients:
8 oz. cream cheese, softened to room temperature
1/2 cup canned pumpkin puree
3/4 cup brown sugar (coconut brown sugar can be substituted for healthier option)
2 tbsp coconut flour
1/2 tsp. pumpkin pie spice
1/2 tsp. pure vanilla extract
1/4 tsp salt
1 large egg
1 1/2 cups gluten free rolled oats
1/4 cup coconut oil
2 tsp coconut sugar
1/2 tsp salt
1 tsp cinnamon
Add rolled oats, coconut sugar, salt and cinnamon to the food processor. Blend until it becomes like flour.
Mix oat flour mixture with coconut oil until well blended
Fill a muffin pan with the crust mixture and bake for 10 minutes until golden brown.
Let cool and fill with pie mixture *Note: if you are using the recipe that requires baking you can bake mixture all together - no pre-bake needed.
Shakeology Pie Filling Instructions:
Add ricotta cheese, shakeology and almond milk to food processor, cover and pulse until smooth
Make sure you use the pre-baked pie crust. Once cooled - divide pumpkin pie mixture up evenly and place in fridge to cool for at least 20 minutes before serving.
Tip: Almond milk whipped cream is an excellent dairy free topping for these!
Pumpkin Pie Puree Filling Instructions:
Preheat oven to 350 F
Add cream cheese, pumpkin puree, sugar, flour, spices, vanilla, salt and egg into a food processor and blend until filling is fully blended and smooth
Fill the muffin tins with the unbaked crust mixture - top with the pie filling - bake at 350 for 20-22 minutes or until tops of pies are firm
Allow pies to cool to room temperature before serving
Can be refrigerated for up to 3 days
Shakeology filling recipe courtesy of Beachbody Nutrition Blog.
Puree filling courtesy of inquiring chef.