Ingredients
- 1 1/2 agar powder
- 500 gr pumpkin
- 240 ml water
- 210 gr maple syrup
- 70 gr graham crackers
- 55 gr almond butter
- 30 ml water
- 28 gr almond butter
- 16 gr pumpkin pie spice
- 1 package silken tofu
Lightly oil a 30 cm 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
