Title: Cheesecake ( No Bake Pumpkin )
Categories: Dessert Tofu Vegetable
Yield: 10 Servings

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 & 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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