Instructions:

Yield: 10 servings

2 tbsp Almond butter
2 tbsp Water
6 oz Graham crackers
2 cup Pumpkin, cooked & pureed
1 pk Silken tofu, firm
2/3 cup Maple syrup
1/4 cup Almond butter
1 tbsp Pumpkin pie spice
1 cup Water
1 1/2 tbsp 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.