No Bake Pumpkin *Cheesecake*
Contributed by: Chris WebAdmin. of RecipesNow.com
- 2 tablespoon almond butter
- 2 tablespoon water
- 6 oz graham crackers
- 2 cup pumpkin, cooked & pureed
- 1 pkg silken tofu, firm
- 2/3 cup maple syrup
- 1/4 cup almond butter
- 1 tablespoon pumpkin pie spice
- 1 cup water
- 1 1/2 tablespoon agar powder
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