Healthy Pumpkin Pie

Preheat oven to 350° F (180 °C). Lightly coat a 9-inch (23-cm) pie pan with nonstick cooking spray. For the crust: Place graham crackers and butter in a food processor; cover. Pulse until a crumbly texture is reached (should hold together when pinched); press into bottom and up sides of prepared pan. Bake for 8 to 10 minutes, or until lightly browned. While crust bakes, prepare the filling: Add pumpkin, yogurt, Shakeology, eggs, pumpkin pie spice, vanilla extract, and salt to a large mixing bowl; whisk to combine. Pour filling into the baked crust; bake for 30 to 35 minutes, or until set. Let cool completely in the pan. Cut pie into 8 slices. Place 2 slices on each of 4 serving plates. Top with coconut whipped cream (if desired). Refrigerate leftover pie and coconut cream in separate airtight containers for up to 4 days. This pie freezes perfectly as well!