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

Ingredients

• 2 cups pumpkin puree
• 1 1/2 cups raw cashews
• 1 box extra firm silken tofu
• 1/2 cup water
• 1/2 cup date sugar
• 1/4 cup coconut butter
• 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.

https://veganmilitarywife.com/pumpkin-cheesecake-vegan-oil-free-and-gluten-free/