Protein Pretzel Pumpkin Pie

We made this Protein Pretzel Pumpkin Pie using our all new Cinnamon Crunch Protein Pretzels so you don't have to worry about cheating on your diet during the holidays. 

Ingredients (serves 6)

Pretzel Base

• 2 packs of Cinnamon Crunch Crisp Power Protein Pretzels
• 1/2 cup of melted coconut oil
• 1/4 cup of granulated monk fruit

Pumpkin Pie Layer

• 1 cup of organic full fat yogurt
• 1 tbsp of vanilla sugar-free pudding
• 1/2 cup of pumpkin puree
• 4oz cup of cream cheese
• 1 whole organic egg
• 1 tsp of pumpkin spice
• 2 tsp of vanilla extract
• 1/3 cup of granulated monk fruit

Topping

• 1/2 cup of low carb cookies (crushed)
• 10 pieces of sugar-free caramel
• 2 tbsp of whole milk
• 1/3 cup of chopped pecans

Instructions

1. Preheat the oven to 350F.
2. Process or blend the ingredients for the crush and press in a pie dish.
3. Bake the crust for 10 minutes. Let it cool down.
4. Blend the ingredients for the cheesecake filling and pour over the base.
5. Bake for 30-35 minutes.
6. Microwave the caramels with milk and mix well, top the cheesecake with crumbled cookies, caramel and pecans.
7. Slice into 6-8 pieces and enjoy!