This coming January will be my 4 year vegan-anniversary! I honestly can’t believe I have stuck out my new lifestyle this long… Trust me, if you had seen my meat eating ways, you wouldn’t believe it either!
Thanksgiving is upon us again and this recipe has become a family favorite… Even for the carnivores in my life. So as I type this, I have the warm smell of vegan pumpkin cheesecake filling my house… And this preggo momma is going to have a hard time holding out until tomorrow to taste these delicious treats!
You’ll need:
8oz Vegan cream cheese (Tofuti is what I use)
12oz Extra Firm Tofu
1/2 c. + 3tbsp Agave or Raw Sugar
2tbps Corn Starch
1 1/2 tbsp. Lemon Juice
1/2 tsp Pure Vanilla Extract
1/2 c. Pumpkin Purée
1/2 tsp. Cinnamon
1/4 tsp. Ginger
1/4 tsp. Nutmeg
And…
8 inch Graham Cracker Crust
Preheat your oven to 350 degrees.
Add all ingredients to a food processor.
Blend until silky smooth.
Add silky mixture to your pie crust and bake for 50-60 minutes.
Allow pie to cool.
Chill in refrigerator for 3 hours minimum.
That’s it! Enjoy with some vegan whipped topping and you will be in pumpkin cheesecake heaven! Haha! Ok, that may be an exaggeration… Or not 😉
I hope you have a blessed & delicious Thanksgiving!!!
~Norm
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