Recipe - No-Bake Pumpkin Cheesecake

2 tablespoon Almond butter
2 tablespoon Water
6 ounce Graham crackers
2 cup Pumpkin, cooked & pureed
1 pack Silken tofu, firm
2/3 cup Maple syrup
One fourth cup Almond butter
1 tablespoon Pumpkin pie spice
1 cup Water
1 One half tablespoon 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 butterwater 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini