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Pumpkin Cheesecake

2 cups of low-fat ricotta cheese
1 can (15 oz) pumpkin puree
1/2 cup real maple syrup
5 Tbsp sugar
1 tsp pumpkin pie spice
1 tsp vanilla extract
3/4 cup whey vanilla protein powder
1 Ready Crust reduced-fat graham cracker crust
1 cup Cool Whip Free

Preheat oven to 400 degrees

• In a large mixing bowl, combine ricotta cheese, pumpkin puree, maple syrup, sugar, pumpkin pie spice, vanilla extract and protein powder; mix well.
• Pour the filling mixture into the crust and smooth it with the back of a spoon. When I made mine, there was a lot of batter left over.  Do not over fill the pie tin. Make sure you put your ready bake crust on a cookie sheet.  This makes handling the tin much easier and less likely for it to bend.  Bake until the mixture is set, about 40 minutes. Be careful not to go too long, or the graham crust will burn. It is done when you insert a toothpick in the center and it comes back clean.
• Remove pie from oven and let cool for 15 minutes.  Then refrigerate at least 2 hours.
• Slice into 8 portions. Top with a small dollop of Cool Whip and enjoy, then see above cardio article!

This recipe was adapted from the "Eating For Life" book by Bill Phillips.  Available for sale at His & Her Fitness.