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.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.