Pumpkin “Cheesecake”

Pumpkin “Cheesecake”

Serves 8. Recipe is from People for the Ethical Treatment of Animals.

12 ozs. firm silken tofu, puréed

8 ozs. nondiary cream cheese

1 cup canned pumpkin

1 cup sugar

3 tbls. flour

1/2 tsp. ground ginger

1/2 tsp. nutmeg

11/2 tsps. cinnamon

1⁄8 tsp. salt

1/4 tsp. baking soda

1 prepared graham cracker crust

1. Preheat the oven to 350 degrees.

2. Purée all the ingredients except the pie crust in a food processor and pour into the graham cracker crust. Bake at 350 degrees for 50 minutes.

3. Allow to cool for 30 minutes. Cover with plastic wrap or the top of the pie container and refrigerate for 6 hours or overnight before serving.