Pumpkin Cheesecake Pie is rich, creamy cheesecake has a secret surpris the tantalizing taste of almonds. Serve for New Year Recipe.

Ingredients

CRUST

1 Graham Cracker Crust

prepared in a 9-inch pie pan

FILLING

1½ cups silken tofu, well

drained

1 cup soy cream cheese

1 cup canned pumpkin

1 cup granulated sugar

2 teaspoons ground cinnamon

1 teaspoon cornstarch1 teaspoon ground ginger

1 teaspoon ground nutmeg

Method 

Preheat the oven to 350 degrees F.

Combine all the filling ingredients in a food processor or blender and process until smooth and creamy.

Pour into the cooled crust. Bake for 55 minutes, or until lightly browned and the edges are set. Cool, cover loosely, and refrigerate for 8 to 12 hours before serving. 

Store leftovers loosely covered in the refrigerator.