Scrumptious Vegan Pumpkin Cheesecake Pie

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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!

That’s also why I have put this piece together:

PERFECT VEGAN PUMPKIN RECIPE PREPARATION: ALL ABOUT PICKING, PREPPING AND STORING PUMPKINS THIS SEASON

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!

Healthiest Vegan Recipes

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Ingredients:


  • 1 Prepared pie crust, and cookie cutters
  • 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
  • Cheesecake:
  • 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

Preparation:

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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