Vegan Pumpkin Cheesecake

• 1 pie crust recipe follows
• 16 oz tofu chream cheese
• 32 oz tofu
• 32 oz cooked pumpkin
• 1/4 tsp of each
• ginger
• nutmeg
• mace
• cloves
• 4 tbls cornstarch
• 1/2 c maple syrup
• pie crust
• 1/2 c toasted pumpkin seeds
• 1/2 c wheat flour
• 1/2 c rolled oats
• 1/2 c maple syrup

1. Preheat oven to 350 degrees
2. in a food processor combine all ingredients untill smooth
3. pour onto prepared gram cracker crust in a spring form 10 inch
4. back for 1 hour. Cool and refrigerate
5. Pie Crust
6. in a food processor pulse to gether all ingredients
7. form in a spring form
8. flat on bottom and 1 inch high on sides. bake at 375 for 15 min.

follows, chream cheese, pumpkin, ginger, nutmeg, mace, cloves, cornstarch, maple syrup, pie crust, pumpkin seeds, flour, rolled oats, maple syrup

Taken from www.epicurious.com/recipes/member/views/vegan-pumpkin-cheesecake-1214692 (may not work)