Recipe by Kathryn Hostettler from Vegetarian Times (November/December 2009).
© Vegetarian Times. Reprinted with permission.
Pre-made organic vegan graham-cracker crust (for ease)
Or, if you prefer to make your own:
Process crackers and salt into fine crumbs in food processor.
Add Earth Balance and pulse to combine.
Press mixture into bottom and half way up sides of 9 inch spring form pan.
- 10 sheets vegan graham crackers
- 1⁄4 tsp salt
- 2 ounces Earth Balance butter
Puree all ingredients in food processor until very smooth, about 3-5 minutes.
Pour into crust and bake at 350° F for 50 minutes.
Chill completely in refrigerator at least 3 hours, up to overnight.
Slice and serve.
- 12 ounces silken tofu
- 8 ounces vegan cream cheese
- 3⁄4 can Whole Foods organic pumpkin pie filling
- 1⁄4 cup agave nectar
- 1⁄4 tsp ground nutmeg
- 1⁄4 tsp ground cinnamon