Pumpkin Cheesecake Pie

• 1 3/4 cups finely ground graham crackers (made from 10 ounces of whole graham crackers)
• 3 tablespoons sugar
• 4 tablespoons melted nonhydrogenated margarine, melted coconut oil or canola oil
• 1 tablespoon plain soy milk or almond milk
• 1/2 cup whole unroasted cashews, soaked in water for 2 to 8 hours, or until very soft
• 1/4 cup mashed banana (about 1 medium-size banana)
• 1 (1214 ounce) package silken tofu, drained
• 1/2 cup sugar
• 13 cup dark brown sugar
• 3 tablespoons coconut oil, room temperature
• 6 teaspoons cornstarch
• 2 tablespoons lemon juice
• 2 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon orange extract or 1 teaspoon grated orange zest
• 1/4 teaspoon sea salt
• 1 1/4 cups canned pumpkin puree
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 13 cup brown sugar
• 1 tablespoon nonhydrogenated margarine
• Pinch of salt
• 1 cup pecan pieces, roughly chopped

1. Preheat oven to 350 degrees and lightly spray a 9-inch pie plate with nonstick cooking spray.
2. In a mixing bowl, combine the graham crumbs and sugar.
3. Drizzle in the oil or melted margarine.
4. Use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the soy milk and stir again to form a crumbly dough.
5. Pour the crumbs into the pie plate.
6. Press crumbs into the sides of the plate first, then work your way down to the bottom.
7. Bake for 8 to 10 minutes until firm.
8. Let the crust cool before filling.

crackers, sugar, margarine, soy milk, cashews, mashed banana, silken, sugar, brown sugar, coconut oil, cornstarch, lemon juice, vanilla, orange, salt, pumpkin puree, ground cinnamon, ground ginger, ground nutmeg, brown sugar, margarine, salt, pecan

Taken from cooking.nytimes.com/recipes/1015404 (may not work)