Categories: Desserts, Tofu, Vegetarian 
      Yield: 10 servings 
  
      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 
  From: Recipes