1 pie crust (I used gingersnap crust)
Pumpkin Cheesecake
1 can pumpkin
1 pkg non-dairy cream cheese
1 pkg tofu, drained and crumbled into smaller pieces
2 tsp vanilla
1 tsp nutmeg
1 tsp cinnamon
1/2 cup agave
1/4 cup pure maple syrup
Mix all ingredients in food processor about 3 minutes until blended well.
Pour into pie crust and bake in 350 oven about 30 minutes. Cheesecake
needs to cool in refrigerator to firm before serving.
Delicious Pumpkin Cheesecake is lighter than pumpkin pie, and even better!