Best Nut Dairy Free Pumpkin Pie Cheesecake Recipe By Tasty Recipes

Vegan Pumpkin Cheesecake Recipe by Tasty image

Provided by Rachel Gaewski

Yield 10 servings

Number Of Ingredients 13

nonstick cooking spray, for greasing
2 cups raw cashews
2 cups graham cracker
6 tablespoons coconut oil, melted
16 oz silken tofu
1 cup unsweetened pumpkin puree
¾ cup granulated sugar
1 tablespoon cornstarch
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 tablespoon lemon juice
¼ teaspoon salt
non-dairy whipped cream, for serving

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!

Nutrition Facts : Calories 367 calories, Carbohydrate 37 grams, Fat 21 grams, Fiber 2 grams, Protein 9 grams, Sugar 18 grams

Homemade Pumpkin Pie Recipe by Tasty image

Provided by Jordan Case

Yield 8 servings

Number Of Ingredients 15

1 ¾ cups pumpkin puree
1 tablespoon ground cinnamon
½ tablespoon ground nutmeg
½ tablespoon ground cloves
1 tablespoon ground pumpkin pie spice
½ tablespoon ground allspice
½ tablespoon ground cardamom
¼ teaspoon salt
½ cup sugar
½ cup maple syrup
1 tablespoon vanilla extract
2 large eggs, beaten
1 cup heavy whipping cream
1 store-bought pie shell
whipped cream, for topping, optional

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.