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Serves 8 to 10
1 1/2 cups of graham cracker crumbs
1 tablespoon canola oil
4 tablespoons maple syrup
1 package Mori-Nu Lite Firm or other Tofu, puréed
8 ounces vegan 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
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.