Pumpkin ‘Cheesecake’

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12 oz. firm silken tofu, puréed
8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com)
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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Recent Comments

KristenH commented:

11-25-2011 10:47 AM

I made this for Thanksgiving this year. It was so easy and delicious!!
Andrea commented:

11-21-2011 10:33 PM

I make ths every year an it's just delicious! I've converted a lot of dairy-lovers after rating this yummy-ness!
Lauren commented:

11-20-2011 12:42 PM

This is the best pie ever! I love vegan cheesecakes.
Donna Hanes commented:

11-18-2011 12:35 PM

In preparing this recipe, I am questioning the Baking Soda. Is it really Soda or perhaps Baking Powder?

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