Vegan Thanksgiving Pumpkin Cheesecake
If you need the perfect vegan pie for the holidays or any get together, this is the recipe you’ve been waiting on!
Servings Prep Time
18” pie 15minutes
Cook Time
50minutes
Servings Prep Time
18” pie 15minutes
Cook Time
50minutes
Ingredients
Instructions
  1. To start, preheat your oven to 350F.
  2. So there is two ways you can prepare this vegan Pumpkin Cheesecake. The first is you could either make it a double layer pie or you could just combine both layers. I won’t lie. Originally this was a double layer cheesecake. But, this time I accidentally added all ingredients together and it came out just as good
  3. You need to add the extra firm tofu, vegan cream cheese, coconut sugar, cornstarch, lemon juice and vanilla Extract to a food processor. Pulse until you get a smooth consistency. There should be no clumps and everything should be combined and uniform.
  4. If you wanted to make this a double layer Pumpkin Cheesecake now is when you would transfer this cream cheese mixture into your prepared pie crust. OR
  5. You could just make it easier and make it a single layer Pumpkin Cheesecake. Add in the remaining ingredients. Pulse everything smooth. You can stop the processor and scrape the sides to keep it all in tact then pulse a little more. Remember you want it smooth and creamy!
  6. Transfer this Pumpkin Cheesecake filling into your prepared pie crust. Put the cheesecake on a baking sheet and place in the oven. Bake for 50 minutes.
  7. Remove the Pumpkin Cheesecake from the oven and let cool. Place it in the refrigerator overnight to chill and solidify just a little bit! Then serve and Enjoy!
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!