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
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Preheat the oven to 350°F.
Purée 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, cover with plastic wrap or the top of the pie container, |
