Vegan Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 oz. firm silken tofu, pureed8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com)1 cup canned pumpkin1 cup brown sugar3 Tbsp. oat flour1/2 tsp. ground ginger1/2 tsp. nutmeg1 1/2 tsp. cinnamon1/8 tsp. salt1/4 tsp. baking soda1 prepared graham cracker crust
Preheat the oven to 350°F. Puree 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, 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.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CLYNNEABAIRD.
Nutritional Info 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
Member Reviews