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pumpkin cheesecake pie

Pumpkin Cheesecake Pie

Yields 8 servings.

It helps to make the pie a day before your meal so it can set up and chill overnight.

Ingredients

  • 1 15-ounce can of pumpkin
  • 1 8 ounce container vegan cream cheese
  • 1 container (12.3 oz) Mori-Nu firm silken tofu
  • 1 cup 1 cup granulated sugar
  • 3 tablespoons flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1-1/2 teaspoons cinnamon
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 vegan pie crust*

Instructions

  1. Preheat the oven to 350°F.
  2. Puree all of the filling ingredients in a food processor or blender until you have a very smooth consistency.
  3. Pour the filling into the unbaked pie crust and bake for 50 minutes.
  4. Allow the pie to cool for 60 minutes.
  5. Cover with plastic wrap and refrigerate for 6 hours or overnight before serving.

Notes

*It’s easy to buy pre-made vegan pie crusts in the freezer section of your store. Many mainstream brands are already vegan by accident! If you have the time and patience for making pie crust from scratch feel free to use your favorite vegan pie crust recipe for this yummy dessert.

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