Isa Chandra Moskowitz, may not fool everyone at the table, but it will definitely satisfy them. Vegan pumpkin pie tofu, cashews and banana make it extra creamy, while lemon juice and orange zest provide the tang you’d normally get from cream cheese. Can You Bake A Vegan Pie?
In a mixing bowl, combine the graham cracker crumbs and sugar. Drizzle in the oil or melted margarine. Use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the soy milk and stir again to form a crumbly dough. Pour the crumbs into the pie plate or springform pan. Using your fingers or a flat-bottom cup, press crumbs into the the bottom and up the sides of the pan. Bake for 8 to 10 minutes until firm.
Let the crust cool before filling. Set aside until ready to use. Meanwhile, prepare the filling: Drain the cashews and blend with the banana, tofu, sugar, brown sugar, coconut oil, cornstarch, lemon juice, vanilla and orange extracts, and sea salt. Blend until completely smooth and no bits of cashew remain. Add the pumpkin purée, cinnamon, ginger and nutmeg and blend until smooth, then pour it onto the crust. Bake the cheesecake for 45 to 50 minutes, removing the cheesecake halfway through the baking period to sprinkle on the topping.
Return to oven to continue baking. Cheesecake will be done when the top is lightly puffed and the edges of the cake are golden. Remove it from the oven and let cool on a rack for 20 minutes, then transfer to the refrigerator to complete cooling, at least 3 hours or, even better, overnight. To serve, slice the cake using a thin, sharp knife dipped in cold water. About UsNYT Cooking is a subscription service of The New York Times. This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
This dairy free pumpkin pudding recipe is going to quickly become a new fall favourite! A creamy vegan pumpkin pudding recipe that’s going to quickly become a new fall favourite! Top it with coconut whipped cream or serve it on its own. It’s a simple egg free pumpkin dessert that takes a short amount of time to prepare and will make everyone happy. And while I do miss the summer weather and giving all the attention to fresh berries, I do enjoy fall flavours, a lot. This vegan pumpkin pudding is a recipe you’re going to want to add to your fall recipe list. It’s extremely easy to make, requires just a few simple ingredients, and it’s vegan and gluten free.