By veganmilitarywife

October 22, 2013

2 comments

Pumpkin Cheesecake (Vegan, Oil Free, and Gluten Free)

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Categories : Dessert

Try it with my gluten free Gingersnap Pie Crust!

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Pumpkin Cheesecake

Servings 8

Ingredients

  • 2 cups pumpkin puree
  • 1 1/2 cups raw cashews
  • 1 box extra firm silken tofu
  • 1/2 cup each water and date sugar or omit water and use 12 medjool dates
  • 2 tablespoons coconut butter Optional, but helps with the firmness.
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cloves

Instructions

  • Preheat oven to 350 degrees F.
  • Combine all ingredients and blend until completely smooth.
  • Pour filling into your favorite pie crust and bake for one hour.
  • Let cool completely and then refrigerate for at least 2 hours before serving.