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.

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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.