Yield: 10 Servings
|2 tablespoons||Almond butter|
|6 ounces||Graham crackers|
|2 cups||Pumpkin, cooked & pureed|
|1 pack||Silken tofu, firm|
|⅔ cup||Maple syrup|
|¼ cup||Almond butter|
|1 tablespoon||Pumpkin pie spice|
|1½ tablespoon||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