As you may have noticed, this season I have decided to give you ALL the pumpkin recipes you might need this this time of the year! In previous years I did not bother to do so, because despite the fact how much I adore and enjoy the taste of pumpkin, I felt lazy to do all the work required to cut and clean the pumpkin until it’s ready to use in recipes (and I don’t like buying canned pumpkin puree, etc.).
This year, however, I have decided to make the most out of this wonderful veggie and truly enjoy its taste and beneficial health properties!
Pumpkins are especially rich in Vitamin A, which is essential for a healthy eyesight and skin! And hey, who said we cannot reap the benefits, eating pumpkin in the form of this lip smacking vegan pumpkin cheesecake pie?
I have to confess, the moment I hear ‘cheesecake’ my mouth waters! I cannot decide whether it’s cheesecake or ice cream that I enjoy most, but when this word comes together with ‘pumpkin’, the result certainly is a celebration for your tastebuds. This vegan pumpkin cheesecake recipe is everything you can ask for – simply melts in your mouth!
2 prepared graham cracker crusts, room temperature
Pumpkin Pie Filling:
3 C. pumpkin puree
2 1/2 C. sugar
2 T. cornstarch
3/4 tsp. ground nutmeg
1 tsp. dried ground ginger
1 T. ground cinnamon
1/2 tsp. salt
2 C. soymilk
1 C. soy creamer
2 tsp. agar powder
2 packages tofutti cream cheese
2 packages mori nu extra firm tofu
1/4 C. cornstarch
1 1/2 C. powdered sugar
4 tsp. vanilla extract
In a 9″ spring form pan, line the bottom with parchment by tracing and cutting out a circle. Press the graham cracker crusts into the bottom and up the sides, making a 1/4″ thick crust all the way around. Put it in the fridge until ready to fill.
Prepare the pumpkin filling: heat the soymilk and agar in a saucepan until agar dissolves. Put all other ingredients into a large blender (I used my vitamix), add the soymilk agar mixture, and blend until very smooth.
Prepare the cheesecake filling: I put everything into my food processor and blended until smooth.
Layering the pie: Start with pouring in half the cheesecake filling, then half the pumpkin, and repeat. Make sure to spread the layers to the edges.
Pie crust topping: Roll out the dough until it’s about 1/4″ thick. Cut out cookie cutter shapes and place on top of pie.
Bake: 350 degrees F for about 30 minutes. Let cool and chill before releasing from the pan. Before releasing, cut around the edges with a knife. If you don’t want to serve it from the pan (bottom), add a piece of parchment on the bottom before adding the graham cracker crust.
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