• 1 container Better than Cream Cheese, plain
  • 1 container Mori-nu tofu, extra firm
  • 1 (15 oz.) can pumpkin purée
  • 2 packages Mori-nu Tofu Mates pudding mix, vanilla
  • 3 Tbsp. fructose
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. allspice
  • 1/2 tsp. sea salt
  • 2 c. Graham cracker crumbs
  • 1/2 c. soy margarine

 

  • Step 1

    Mix graham cracker crumbs and soy margarine. Press into the bottom of a spring-form pan. Bake at 350 degrees until lightly toasted, about 20 minutes.

  • Step 2

    In a food processor, combine tofu and Better than Cream Cheese. Process until smooth. Add pumpkin and process until mixed.

  • Step 3

    Add fructose, salt, cinnamon, ginger and allspice, and blend in. Slowly add pudding mix while processor is turning.

  • Step 4

    Pour into pan over prepared crust. Chill in refrigerator for at least 5 hours.