NO-BAKE PUMPKIN "CHEESECAKE"
Yield: 10 Servings

2 tb almond butter
2 tb water
6 oz graham crackers
2 c pumpkin, cooked and 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 and set aside.

Mix together almond butter and water. Set aside. In a food processor,
grind graham crackers into fine crumbs. Transfer to a large bowl
and mix in the prepared almond butter-water mixture until coarse
crumbs are formed.  Press firmly into bottom of prepared pan and
set aside.

Puree pumpkin, tofu, maple syrup, almond butter and spice. Set
aside.  Meanwhile, simmer water and agar in a small saucepan for
3 to 5 minutes, whisking constantly.  Immediately add to pumpkin
mixture and blend until smooth.

Pour this mixture into the crust and smooth the top. Chill overnight.