Use a 9 inch spring form pan.
Ingredients
Crust
- 2 packages of Graham’s crackers
- 1/2 Tablespoons cinnamon
- 2 Tablespoons vegan butter
- 1 tsp brown sugar
Toppings
- 2 packs firm silken tofu
- 1 tofutti cream cheese
- 1 tofutti sour cream
- 1 cup brown sugar
- 1 cup pumpkin purée
- 1 teaspoons cinnamon
- 1/2 teaspoons pumpkin spice
- 1/4 teaspoons salt
- 1 Tablespoons vanilla
- 4 Tablespoons cornstarch
Instructions
For Crust:
Preheat oven to 350 degrees. Blend Graham’s crackers until fine. Mix all ingredients together. Press down in pie dish and bake for 5 minutes.
For Toppings:
Blend all ingredients until smooth.
Pour into pre-baked crust.
Bake for 30 to 36 minutes at 350 degrees. Let chill for about 6 hours or overnight before serving.