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No bake pumpkin "cheesecake"

Yield: 10 Servings

Ingredients:

• 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

Instructions:

Lightly oil a 12" springform pan & seet aside. Mix together almond butter & water. Set aside. Grind graham crackers in a food processor 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 & set aside. Puree pumpkin tofu maple syrup almond butter & 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. Vegetarian Gourmet Fall 1995 From: Recipes

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