Ingredients

8 ounces vegan cream cheese (or you can use regular if you want the un-vegan version)

12 ounces light firm silken tofu

1/3 cup agave nectar

2 tablespoons cornstarch

1 1/2 tablespoons lemon juice

1/2 teaspoon vanilla

1/2 cup pumpkin puree (I used the Trader Joe's organic pulp in a can)

2 tablespoons brown sugar

1 teaspoon cinnamon

1/2 teaspoon fresh ginger, grated

1/4 teaspoon fresh nutmeg, grated

topping (optional, I used Trader Joe'a apple cranberry butter)

1 graham cracker crust (ready made, or home made.  I'll post my recipe after this one)

Directions

1. Preheat the oven to 350F.

2.  Blend everything together until it's completely smooth (no lumps at all!).

3.  Pour into graham cracker crust and bake for 1 hour (toothpick inserted in center should come out clean, it took me an extra 10 mins this time).

4.  Cool.  Spread the topping and refrigerate overnight.