Double Layer Pumpkin "Cheese"cake (Vegan)

Up bright and early this morning to make my daughter's favorite Thanksgiving dessert....

The Recipe:

8 oz Toffutti Better than Cream Cheese
12 oz silken firm tofu
1/2 C sugar
2 T. tapioca flour
2 T. lemon juice
1 T. Vanilla
1/2 Vanilla bean (seeds only)

1/2 C pumpkin puree
1/2 t rum extract
3 T. brown sugar
1/2 t. cinnamon
1/4 t. ginger
1/4 t. nutmeg

1 premade graham cracker crust

Put the first set of ingredients in a food processor and blend until completely smooth.

Spread a layer in the bottom of the graham cracker crust, leaving the remaining mixture in the food processor.

Add the next set of ingredients and blend until completely smooth, then carefully layer that mixture over the white layer.

Bake at 350 degrees for 50-60 minutes or until the center is set.  Remove from the oven to cool, then refrigerate for about 3 hours.

This looks pretty cool when you cut and serve it, I will post those pics later :)

And as promised....my favorite part of the Thanksgiving meal...