Vegan Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 pie crust, 1 1/3 cups of water, 1 1/3 cups canned pumpkin, 1 cup pure maple syrup, 2.5 tsp agar powder, 3 Tablespoons tapioca flour or cornstarch, 2 Tbsp lemon juice, 2 tsp vanilla extract, 2 tsp ground cinnamon, 1 tsp salt, 1 tsp ground giner, 1/4 tsp ground cloves, 1 pound firm regular tofu, crumbled.
You'll need a food processor. Blend everything but the tofu together until smooth. Then add crumbled tofu to the food processor. Pour carefully into a pie crust. Bake for 60 minutes, then chill for at least 4 hours. Springform pans work best.
Number of Servings: 10
Recipe submitted by SparkPeople user POOKSTAR.
Number of Servings: 10
Recipe submitted by SparkPeople user POOKSTAR.
Nutritional Info Amount Per Serving
- Calories: 126.8
- Total Fat: 3.1 g
- Cholesterol: 0.2 mg
- Sodium: 244.5 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 2.1 g
- Protein: 5.5 g
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