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Christian Vegetarian Association Presents:
Take Heart!

Pumpkin Cheesecake
(http://www.chooseveg.com/)

 Ingredients

12 oz. firm silken tofu, pureed

8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com)

1 cup canned pumpkin

1 cup granulated sugar

3 Tbsp. flour

1/2 tsp. ground ginger

1/2 tsp. nutmeg

1 1/2 tsp. cinnamon

1/8 tsp. salt

1/4 tsp. baking soda

1 prepared graham cracker crust

Directions

Preheat the oven to 350°F. Purée all the ingredients except the pie crust in a food processor and pour into the graham cracker crust. Bake at 350°F for 50 minutes. Allow to cool for 30 minutes, cover with plastic wrap or the top of the pie container.

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