Contributed by: Chris WebAdmin. of RecipesNow.com
Lightly oil a 12" springform pan & set 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.
From "Vegetarian Gourmet" Fall, 1995
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