Vegan Pumpkin ‘Cheesecake’
12 oz. firm silken tofu, puréed
8 oz. nondairy cream cheese (try Tofutti brand)
1 cup canned pumpkin
1 cup granulated sugar
3 Tbsp. flour
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1/8 tsp. salt
1/4 tsp. baking soda
1 prepared graham cracker crust
• Preheat the oven to 350°F.
• Purée all the ingredients except the pie crust in a food processor
and pour into the graham cracker crust. Bake at 350°F for 50 minutes.
• Allow to cool for 30 minutes, cover with plastic wrap or the top of
the pie container, and refrigerate for 6 hours or overnight before
serving.
Makes 8 servings
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That said, making this
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