No Bake Pumpkin Cake

Cut out calories and fat to make a vegan desserts recipe that lets you have seconds. Welcome to the best of free vegan recipes. Pumpkin and tofu meld together to form a level of flavor other very easy dessert recipes can only dream to accomplish.

Serves: 10

Ingredients

• 2 tablespoons plus 1/4 cup almond butter
• 2 tablespoons plus 1 cup water
• 6 ounces graham crackers
• 2 cups pumpkin, cooked and pureed
• 1 package silken tofu, firm
• 2/3 cup maple syrup
• 1 tablespoon pumpkin pie spice
• 1 1/2 tablespoons agar powder

Instructions

1. Lightly oil a 12 inch springform pan and set aside. Mix together 2 tablespoon almond butter and 2 tablespoon water. Set aside.
    
2. In a food processor, grind graham crackers into fine crumbs. Transfer to a large bowl and mix in the prepared almond butter-water mixture until coarse crumbs are formed. Press firmly into bottom of prepared pan and set aside.
    
3. Puree pumpkin, tofu, maple syrup, 1/4 cup almond butter and spice. Set aside.
    
4. Meanwhile, simmer 1 cup water and agar in a small saucepan for 3 to 5 minutes, whisking constantly.
    
5. Immediately add to pumpkin mixture and blend until smooth.
    
6. Pour this mixture into the crust and smooth the top. Chill overnight.

Notes

To see more great dessert recipes, check out our Editor's Picks for 10 Great Vegan Desserts Recipes.

See this recipe and more in 55 Awesome Pumpkin Recipes.