2 tb Almond butter
2 tb Water
6 oz Graham crackers
2 c Pumpkin, cooked & pureed
1 pk Silken tofu, firm
2/3 c Maple syrup
1/4 c Almond butter
1 tb Pumpkin pie spice
1 c Water
1 1/2 tb 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
Yields
10 Servings