Pumpkin "Cheesecake"

One of my favorites during the holiday season is pumpkin cheesecake. I now enjoy this healthier delicious version with no cream cheese, refined sugar or flour.   

Crust: 

1 3/4 cups almond meal (from Trader Joe's or grind your own almonds in food processor)

1/2 cup raw almond butter

1/2 cup dates

1/4 cup pure maple syrup

Filling:

2 cups Greek yogurt (Fage brand works best and whole milk works best)

1/2 cup pumpkin puree (fresh or canned)

1/3 cup agave nectar

1/4 tsp cinnamon

pinch of nutmeg

Chop dates with almond meal in food processor. (If the dates are too tough and dry, add 1 tbs of hot water). Add almond butter and maple and pulse in processor until its all mixed in.

Press into a pie dish and bake at 375 for 10 minutes, until it starts too brown. Let it cool.

Meanwhile mix all the filling ingredients in a bowl until consistency is smooth. Once the crust has cooled down, pour the filling in. Refrigerate and let it set for a few hours.