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No Bake Pumpkin *Cheesecake*

Contributed by: Chris WebAdmin. of


  • 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

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