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1 1/2 cups vegan gingersnaps 6 tablespoons margarine , melted 4 (16 ounce) containers soy cream cheese, softened (such as Tofutti) 16 ounces silken tofu 3/4 cup canned pumpkin 1 1/2 teaspoons pumpkin pie spice 1 teaspoon cin [...]
Read the recipe at food.com
