Recipe for No Bake Pumpkin "Cheesecake"


    Yield: 10 servings

    2 tbsp Almond butter
    2 tbsp Water
    6 oz Graham crackers
    2 cup Pumpkin, cooked & pureed
    1 pk Silken tofu, firm
    2/3 cup Maple syrup
    1/4 cup Almond butter
    1 tbsp Pumpkin pie spice
    1 cup Water
    1 1/2 tbsp 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.