Ingredients:

Crust:

1/3 c. (45 g) walnuts

1/4 c. (28 g) ground flaxseed

5-6 (60 g) dates or prunes

2 T. unsweetened cocoa powder

1 T. coffee or cocoa liqueur

1/4 tsp. salt

Filling:

1 c. (8 oz/ 240 g) pumpkin puree

1 c. (9 oz/ 260 g) nonfat plain Greek yogurt

2-3 scoops (60 g) vanilla (or pumpkin, chocolate, or cinnamon flavored) protein powder (I used Optimum Nutrition's Pumpkin Pie flavored)

3/4 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. allspice

1/4 tsp. nutmeg

3 T. stevia powder

3 T. sugar or agave nectar

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1/4 tsp. ground cloves

2 T. cocoa powder

2 T. coffee or cocoa liqueur



Directions:

Preheat the oven to 350 degrees F.

Make the crust by putting all the ingredients in a food processor and pulsing to make a crumbly mixture that holds together when pressed.

Spritz a springform pan with cooking spray and dump the crust mixture onto it. Use a sheet of wax paper to press the crust into an even layer.

Bake the crust for 8-9 minutes, and then remove to a wire rack to cool.

In a food processor or blender combine pumpkin through sugar. Transfer about 2/3 cup of the mixture into a separate bowl. Add the cloves through cocoa liqueur to the remaining mix in the food processor and combine. Scoop all the mix from the food processor and into the springform pan. Then spoon the pie filling from the separate bowl in drops around the top of the pie. Use a knife to make swirls throughout the mix.

Bake about 30 minutes, until set. Cool to room temperature, then store in the refrigerator until serving.

Makes 8 slices

Nutrition per slice: 141 calories; 5 g fat (1 g saturated); 15 g carbs; 3 g fiber; 10 g protein (Bonus: 51% DV vitamin A; 12% DV calcium)