Mix together well, then press mixture into the bottom of a lightly sprayed 12″ springform pan. Bake at 350 degrees for 10 minutes or until golden brown.
Filling
2 packages (12 oz) firm silken tofu
2 cups cooked, mashed pumpkin
1 cup cane sugar
2 tsp cinnamon
½ tsp ginger powder
½ tsp nutmeg
4 Tb cornstarch
1 Tb lemon juice
Place ingredients in blender and blend until smooth. Pour over crust and smooth nicely with spatula. Bake at 350 degrees for approximately 1 hour, or until filling is set and begins to brown on top.
