This pumpkin cheesecake from chooseveg.com is my all time favorite dessert. My love is also shared by my entire omnivorous family. This bad boy is not only delicious and incredibly easy to make, it only takes about 15 minutes to prepare. It cooks in under an hour and then..viola – Something to please all of your guests this holiday!
- 12 oz. firm silken tofu, pureed
- 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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I will be out of town and will have limited internet access for the week, so everyone have a wonderful Tofurkey day! Laugh, eat, love and don’t forget to be thankful!
yum – this looks so good! I’ve never heard of tofu in a pie but I’m excited to try it!