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Ingredients

  • 1 (12-ounce) package silken tofu (drained)
  • 1 (8-ounce) container Tofutti vegan cream cheese
  • 1 cup canned pumpkin
  • 1 cup sugar
  • 3 tablespoons flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • Dash salt
  • 1/4 teaspoon baking soda
  • 1 vegan pie crust

Steps to Make It

  1. Gather the ingredients.
  2. Preheat the oven to 350 F.
  3. In a food processor, combine the silken tofu, vegan cream cheese, canned pumpkin, sugar, flour, ginger, nutmeg, cinnamon, salt and baking soda and process until smooth and creamy. You will probably need to stop and scrape the sides several times to get everything incorporated well. Make sure there are no chunks of tofu or vegan cream cheese remaining at all. The batter will be thick and creamy. Taste it, and adjust seasonings to taste, if you’d like.
  4. Pour the cheesecake batter into the prepared vegan pie crust and bake for 45 to 50 minutes.
  5. After you remove it from the oven, allow your pumpkin cheesecake to cool slightly, then refrigerate.
  6. Your pumpkin cheesecake will set more upon chilling, so don’t worry if it looks a little wobbly when you remove it from the oven.
  7. Serve and enjoy!

Recipe By: www.thespruceeats.com

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