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 Gourmet" Fall, 1995
