Nut Dairy Free Pumpkin Pie Cheesecake Recipe By Tasty

VEGAN PUMPKIN CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a 10-inch (25-cm) springform pan with parchment paper and grease the sides with nonstick spray.
• Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain and set aside.
• Add the graham crackers to a food processor and pulse until they break down into crumbs. Pour in the coconut oil and pulse until combined. Transfer to a medium bowl and clean out the food processor.
• Add the cashews, tofu, pumpkin puree, sugar, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, and salt to the food processor. Puree for 5-8 minutes, or until the mixture is completely smooth and not at all gritty.
• Add the graham cracker crumbs to the prepared pan. Use a flat-bottomed measuring cup to help pack the crust in an even layer.
• Using a spatula, spread the filling over the crust in an even layer.
• Bake for 20-25 minutes, until the cheesecake is set.
• Refrigerate uncovered for at least 4 hours, or overnight.
• Unmold the cheesecake, then slice and serve with non-dairy whipped cream.
• Enjoy!

HOMEMADE PUMPKIN PIE RECIPE BY TASTY

Steps:

• *Pumpkin Purée*
• This only works if you buy "Pie Pumpkins" either from a local farmers market or a store; this is VERY important.
• Preheat oven to 425°F
• Cut the pumpkin in half lengthwise and scoop out all the fibers and seeds (get as much out as possible).
• Place each side cut-side down on a tin-foiled lined baking sheet and bake for 40-50 minutes or until tender.
• Remove from oven and let cool on counter until room temp.
• Scoop out all soft flesh and purée in blender or food processor (helps to add some of the heavy cream now, save the rest for later)
• Pumpkin Pie filling
• Preheat oven to 425°
• Combine all spices, salt, sugar in a mixing bowl.
• In a separate bowl: combine purée, maple syrup, vanilla. Add contents of first bowl to this bowl.
• Pour the final mixture into the pie shell and bake for 15 minutes (at 425°)
• While the oven is on, turn the oven temperature down to 350° and bake for an additional 90 minutes or to when the filling has set.
• Remove from oven and let cool on wire rack.
• Serve and top with optional whip cream.