Recipe Finder

The Washington Post

Vegan Pumpkin Cheesecake

Vegan Pumpkin Cheesecake 8.000

Deb Lindsey for The Washington Post

Nov 17, 2010

Make Ahead: The baked pie needs to be refrigerated for at least 3 hours or overnight before serving.


Servings: 8 - 10
Ingredients
  • 1 prepared graham cracker crust, such as Keebler's Ready Crust Graham, 2 Extra Servings
  • 15 ounces (1 can) pumpkin puree
  • 1 pound (2 packages) cream cheese substitute, such as Tofutti Better Than Cream Cheese (plain)
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger

Directions

Preheat the oven to 325 degrees. Place the pie plate containing the graham cracker crust on a baking sheet.

Combine the pumpkin puree, cream cheese substitute, sugar, vanilla extract, cinnamon, cloves and ginger in the bowl of a food processor or in a blender. Puree until smooth, then pour into the pie shell.

Bake for 60 to 75 minutes, until just set; the center might jiggle slightly.

Cool completely, then refrigerate overnight or for at least 3 hours before serving.

Rate it

Recipe Source

From Terry Cummings, executive director at Poplar Spring Animal Sanctuary in Poolesville.

Tested by Nicole Schofer.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (2)

Rate this recipe

Nutritional Facts

Calories per serving (based on 10): 330


% Daily Values*

Total Fat: 18g 28%

Saturated Fat: 5g 25%

Cholesterol: 0mg 0%

Sodium: 330mg 14%

Total Carbohydrates: 39g 13%

Dietary Fiber: 2g 8%

Sugar: 27g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read lifestyle
Show Comments