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Holiday Vegan Recipe #11: Pumpkin Cheesecake Pie

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IMPORTANT: This pie needs to be set overnight in the refrigerator.

Pumpkin Cheesecake Pie

1/2 cup of vegan sugar
1 15 oz. can of pumpkin
1 cup of soy milk (plain) (or other non dairy milk)
1/2 block silken tofu
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1/2 container of vegan cream cheese
1 tablespoon (or more) of maple syrup
Graham Cracker Crust (Keebler brand is vegan, but check for honey, whey, eggs as recipes may change).

Preheat oven to 400F.
Set pie crust aside.
In a large bowl, blend all other ingredients into a creamy texture.
Pour mixture into the crust and place in the oven at about 400F for 45 min – 1 hr 30 min (when the pie is firm it is ready to be taken out).
Place the pie in refrigerator overnight.

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About Ahimsa

Vegan Freak, Dharma Punk, Curious Cat

One response »

  1. Sounds so easy! Can’t wait to try it out for Thursday!

    Reply

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