No Bake Pumpkin “Cheesecake”
Description
This International dessert features Almond butter, Water, Graham crackers, Pumpkin, cooked & pureed. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Lightly oil a 12" springform pan & seet aside.
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Mix together almond butter & water.
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Set aside.
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Grind graham crackers in a food processor into fine crumbs.
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Transfer to a large bowl &
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mix in the prepared almond butter-water mixture until coarse crumbs are formed.
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Press firmly into bottom of prepared pan & set aside.
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Puree pumpkin, tofu, maple syrup, almond butter & spice.
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Set aside.
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Meanwhile, simmer water & agar in a small saucepan for 3 to 5 minutes, whisking constantly.
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Immediately add to pumpkin mixture & blend until smooth.
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Pour this mixture into the waiting crust & smooth the top.
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Chill overnight.
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"Vegetarian Gourmet" Fall, 1995
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1006.4kcal
- % Daily Value *
- Total Fat 48.3g75%
- Saturated Fat 17.5g88%
- Cholesterol 48.4mg17%
- Sodium 1388.6mg58%
- Total Carbohydrate 129.0g43%
- Dietary Fiber 4.2g17%
- Sugars 40.7g
- Protein 14.2g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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