2 1/2 cups ground vegan graham crackers
8 tablespoon date sugar
1/2 cups melted Earth Balance Margarine
1 12 oz can 100% cooked Pumpkin
3 - 8 oz containers vegan cream cheese
1/4 cup Dole 100% frozen Pineapple juice (thawed concentrate)
1/2 cup Earth Balance Margarine
1/2 cup maple syrup
1 tablespoon lemon
1 tablespoon vanilla
1 tablespoon all spice
1 tablespoon cornstarch dissolved in 1-2 tablespoons soy milk
Mix all Crust ingredients together and press into a Spring form pan. Bake at 350 for 8-10 min ... just until it starts to brown.
Blend all filling ingredients until very smooth, poor into crust. Bake at 350 for 45 minutes.
Refrigerate for 3-4 hours (if you can not wait it is possible to slice and pop in the freezer but it won't be a perfect slice. I know because I could wait!)