Pumpkin Cream Cheese Pie Recipe - How to Bake a Pumpkin Cream Cheese Pie

coconut cream

🥗Healthier: silken tofu

💰Cheaper: coconut milk

Silken tofu reduces fat while maintaining a creamy texture.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is lower in calories and has a similar sweetness.

cashews

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide a similar creamy base.

vegan graham cracker crust

🥗Healthier: oat crust

💰Cheaper: homemade cookie crust

Homemade options can be more economical.

Soak cashews in water for at least 4 hours or overnight.

Preheat oven to 350°F (175°C).

Drain and rinse the soaked cashews.

Blend cashews in a food processor until smooth.

Add pumpkin puree, maple syrup, coconut cream, vanilla extract, lemon juice, nutmeg, cinnamon, ginger, and salt to the blender.

Blend until the mixture is creamy and well combined, scraping down the sides as needed.

Prepare the vegan graham cracker crust in a pie dish.

Pour the pumpkin mixture into the crust, smoothing the top with a spatula.

Bake for 45-50 minutes until set around the edges but slightly jiggly in the center.

Remove from oven and let cool at room temperature for 30 minutes.

Refrigerate for at least 4 hours or overnight to firm up before serving.

Garnish with whipped coconut cream and a sprinkle of cinnamon before serving.

Cooking Techniques

Spice Level:

Allergens