No Bake Pumpkin "Cheesecake"
Yield: 10 Servings  VG, VN, DF, EF

2 tb Almond butter 2 tb Water 6 oz Graham crackers 2 c Pumpkin, cooked & pureed 1 pk Silken tofu, firm

2/3 c Maple syrup 1/4 c Almond butter 1 tb Pumpkin pie spice 1 c Water 1 1/2 tb Agar powder

Lightly oil a 12" springform pan and set aside.

Mix together almond butter and water. Set aside. In a food processor, grind graham crackers into fine crumbs. Transfer to a large bowl & mix in the prepared almond butter-water mixture until coarse crumbs are formed.  Press firmly into bottom of prepared pan and set aside.

Puree pumpkin, tofu, maple syrup, almond butter and spice. Set aside.  Meanwhile, simmer water & agar in a small saucepan for 3 to 5 minutes, whisking constantly. Immediately add to pumpkin mixture & blend until smooth.

Pour this mixture into the waiting crust & smooth the top. Chill overnight.

Fall 1999 Vegetarian Thanksgiving & Guilt-Free Desserts
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