Ingredients:
- 1 12 ounce package silken tofu
- 1 8 ounce container Tofutti vegan cream cheese
- 1 cup canned pumpkin
- 1 cup sugar
- 3 tbsp flour
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/4 tsp ginger
- dash salt
- 1/4 tsp baking soda
- 1 pre-made pie crust
Preparation:
Pre-heat the oven to 350 degrees.Process all ingredients in a food processor or blender until smooth and creamy.
Pour into pie crust and bake for 45 to 50 minutes.
Allow cheesecake to cool slightly, then refrigerate. Cheesecake will set more upon chilling.
More Vegan Dessert Recipes:
Easy Vegan Apple Pie
Low Fat Wine Poached Peaches
Quick Chocolate Peanut Butter Pie
Tofu Peanut Butter Pie
Easy Vanilla Pudding
Vegan Dark Chocolate Mousse
Vegan Apple Torte Recipe
Pumpkin Tofu Cheesecake
Vegan Rice Pudding
Old Fashioned Coconut Pudding
Tofu Cheesecake Recipe
Easy Sweet Potato Pie
Chocolate Tofu Cheesecake
Quick and Easy Soy Yogurt Pie
Fruit Filled Spring Rolls
Low Fat Baked Pears
Vegan Cake Recipes
Vegan Cookie Recipes
