Pumpkin Cheese Cake

2 cups lowfat ricotta cheese (i had to ask; it's near
the cottage cheese)
1 can 15 oz pumpkin puree
1/2 cup Log cabin sugar free maple syrup
5 TBS granulated sugar substitute (Equal Spoonfuls, its
in a blue hourglass shaped jar)
1 tsp pumpkin pie spice
1 tsp vanilla
3/4 cup vanilla protein powder (this can be bought in
Walmart in the supplement section
1 Keebler low fat graham cracker ready crust
1 cup Lite Cool whip

Preheat oven to 400 degrees. Combine ricotta cheese, pumpkin puree, syrup, sugar substitute, pumpkin pie spice, vanilla and protein powder. Mix well on high speed or use blender. Pour filling mixture into the crust and smooth it with the back of a spoon. Bake until filling is set about 40 min. Remove and let cool 15 min then refrigerate at least 2 hrs before serving.

Plinker