Ingredients:

1 1/2 cups of graham cracker crumbs

1 tablespoon canola oil

 4 tablespoons maple syrup

1 package Mori-Nu Lite Firm Tofu, puréed

 8 ounces Tofutti “Better than Cream Cheese”

 1 cup canned pumpkin

 1 cup Florida Crystals natural sugar

 3 tablespoons flour

 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon powdered ginger 1/2 teaspoon ground nutmeg

2 tablespoons pure molasses (mild)

¹⁄8 teaspoon salt

1/4 teaspoon baking soda

Preparation:
Position a rack at the central height level in the oven, and heat to 350 degrees F. Coat a 9-inch or 10-inch round springform pan with canola-oil cooking spray. Mix graham cracker crumbs, canola oil, and maple syrup together, and press the mix into the prepared pan. Purée the remaining ingredients in a food processor and pour into the crust. Bake for 50 minutes. Let cool for 30 minutes; then refrigerate 5 to 6 hours or overnight before serving.