Directions
Preheat oven to 350 F. Combine the crust ingredients in a food processor. Lightly spray pie pan with cooking spray. Evenly distribute crust batter along the bottom and up the sides of the pan. Bake for 20 minutes. Leave the oven on. Beat the yogurt cheese, yogurt, ½ cup of the sugar,  and the vanilla extract until well blended. Add the egg substitute, 2 T at a time, mixing well. Remove 1 cup of mixture and set aside. To the mixing bowl, add pumpkin and spices. Mix well with an electric mixer. Pour on top one side of the crust. Pour the reserved cup of yogurt mixture on the other side. Shake lightly to even the top. With a dinner knife, cut through both batters in a circular motion to create a marbleized effect. Bake for 1 hour, until firm. Let cool for 30 min.