No Bake Pumpkincheesecake

• 2 tablespoons almond butter
• 2 tablespoons water
• 6 ounces graham crackers/wafers
• 2 cups pumpkin cooked, pureed
• 1 package silken tofu firm
• 23 cup maple syrup
• 1/4 cup almond butter
• 1 tablespoon pumpkin pie spice
• 1 cup water
• 1 1/2 tablespoons agar powder

1. Lightly oil a 12 inch springform pan and set aside.
2. Mix together almond butter and water.
3. Set aside.
4. Grind graham crackers in a food processor into fine crumbs.
5. Transfer to a large bowl and mix in the prepared almond butter-water mixture until coarse crumbs are formed.
6. Press firmly into bottom of prepared pan and set aside.
7. Puree pumpkin, tofu, maple syrup, almond butter and spice.
8. Set aside.
9. Meanwhile, simmer water and agar in a small saucepan for 3 to 5 minutes, whisking constantly.
10. Immediately add to pumpkin mixture and blend until smooth.
11. Pour this mixture into the waiting crust and smooth the top.
12. Chill overnight.

almond butter, water, graham crackers, pumpkin cooked, firm, maple syrup, almond butter, pumpkin pie spice, water, agar powder

Taken from recipeland.com/recipe/v/no-bake-pumpkincheesecake-37410 (may not work)