Mix graham cracker crumbs and soy margarine. Press into the bottom of a spring-form pan. Bake at 350 degrees until lightly toasted, about 20 minutes.

In a food processor, combine tofu and Better than Cream Cheese. Process until smooth. Add pumpkin and process until mixed.

Add fructose, salt, cinnamon, ginger and allspice, and blend in. Slowly add pudding mix while processor is turning.

Pour into pan over prepared crust. Chill in refrigerator for at least 5 hours.