Guest guest Posted October 9, 2008 Report Share Posted October 9, 2008 Pumpkin `Cheesecake' What's better than pumpkin pie? Delicious pumpkin " cheesecake " of course! 12 oz. firm silken tofu, puréed 8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com) 1 cup canned pumpkin 1 cup granulated sugar 3 Tbsp. flour 1/2 tsp. ground ginger 1/2 tsp. nutmeg 1 1/2 tsp. cinnamon 1/8 tsp. salt 1/4 tsp. baking soda 1 prepared graham cracker crust Preheat the oven to 350°F. Purée all the ingredients except the pie crust in a food processor and pour into the graham cracker crust. Bake at 350°F for 50 minutes. Allow to cool for 30 minutes, cover with plastic wrap or the top of the pie container, and refrigerate for 6 hours or overnight before serving. Makes 8 servings http://www.vegcooking.com/recipeshow.asp?RequestID=374 & Search=Pumpkin Quote Link to comment Share on other sites More sharing options...
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