Decadent and delicately sweet. This vegan Pumpkin pie is a real treat. It's also packed with nutritious ingredients like tofu, cinnamon, bananas and coconut milk.
With a crust that's easy-to-make and has the perfect balance between salty and sweet.
I also topped these Pumpkin Cheesecakes with a walnut-coconut sugar crumble, and coconut butterscotch sauce. The crunch from the walnuts, and richness from the butterscotch sauce, and coconut sugar, adds some extra decadence to these cheesecakes.
This Pumpkin Cheesecake is a real crowd pleaser, and will warm your heart with its sweetness, spices and overall deliciousness.
Yield approximately 2-3 Pumpkin Cheesecakes
For the crust
6 Cups Flour
2 tsp Salt
1/2 Cup Coconut Sugar or brown sugar
2 Cups Coconut Oil
1/2 Cup Fresh Juice (I used 100% pineapple juice)
For the filling
2 1/2 cups Pumpkin puree
1 Block Extra Firm Silken Tofu
1 Block Firm tofu
1/4 Cup Vegan Sour Cream
1/2 Cup Coconut milk
4 tbl Cup Corn starch
2 tsp Pumpkin Sice
1/2 Cup Coconut Sugar
2 Tbl Agave
2 tsp Baking Powder
Coconut Butterscotch Sauce
Add walnuts and coconut sugar to a food processor and pulse until a crumble is formed.
Sprinkle ontop of the baked pies then drizzle with coconut butterscotch or caramel sauce.
For The Crust
Preheat oven to 425°F.
Add dry ingredients to a large mixing bowl, and stir to combine.
Add the liquid ingredients to the flour mixture and mix together with a spoon until properly combine and your dough is formed.
Using 2 springform pans or baking dish, lightly spray or grease your pans with oil (I used coconut oil).
Separate your dough in half and them to your baking pans. Using your fingers and hands, press the dough into the bottom and up the sides of the pans. Using a fork poke the dough a few times in the center and sides.
Pop in the oven and bake for 10-12 minutes until the pie crust separates form the sides of the pans. Let the crust cool before filling.
For The Pumpkin Cheesecake Filling
Add all ingredients to a food processor or blender and blend until combined well and the filling is smooth and creamy. Note: I made my own Pumpkin puree by steaming raw cubed Pumpkin with a cinnamon stick. When the pumpkin is tender, remove cinnamon stick and puree cooked Pumpkin. You can sub for canned pumpkin puree.
Evenly pour the filling in the prepared pie crusts, smoothen the top and bake in the oven for 45 minutes.
While the cheesecake is still hot, top with walnut coconut sugar crumble.
Allow them to cool completely before removing from the pans.
Drizzle your cheesecakes with coconut butterscotch or caramel sauce before serving.