Pumpkin Cheesecake

  • 12 oz. firm silken tofu, pureed
  • 8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com)
  • 1 cup canned pumpkin
  • 1 cup granulated sugar
  • 3 Tbsp. flour
  • 1/2 tsp. ground ginger
  • 1/2 tsp. nutmeg
  • 1 1/2 tsp. cinnamon
  • 1/8 tsp. salt
  • 1/4 tsp. baking soda
  • 1 prepared graham cracker crust
    Preheat the oven to 350°F. Puree all the ingredients except the pie crust in a food processor and pour into the graham cracker crust. Bake at 350°F for 50 minutes. Allow to cool for 30 minutes, then cover with plastic wrap or the top of the pie container.

 


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