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No Bake Pumpkin "Cheesecake"

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      Title: NO BAKE PUMPKIN "CHEESECAKE"
 Categories: Desserts, Tofu, Vegetarian, Cheesecakes
      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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