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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 337.1
  • Total Fat: 12.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 366.8 mg
  • Total Carbs: 60.9 g
  • Dietary Fiber: 2.1 g
  • Protein: 5.8 g

View full nutritional breakdown of Vegan Pumpkin Cheesecake calories by ingredient
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Vegan Pumpkin Cheesecake

Submitted by: CLYNNEABAIRD


Number of Servings: 8

Ingredients

    12 oz. firm silken tofu, pureed
    8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com)
    1 cup canned pumpkin
    1 cup brown sugar
    3 Tbsp. oat 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

Directions

Preheat the oven to 350F. Puree all the ingredients except the pie crust in a food processor and pour into the graham cracker crust. Bake at 350F for 50 minutes. Allow to cool for 30 minutes, then cover with plastic wrap or the top of the pie container.


Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CLYNNEABAIRD.






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