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 Gourmet” Fall, 1995 From: Recipes