5 Ingredient Vegan Pumpkin Pie! Cheesecake too - By Kathy on Lunchboxbunch.com

5 Ingredient Vegan Pumpkin Pie! Cheesecake too - By Kathy on Lunchboxbunch.com

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Creamy layers of pure pumpkin swirled with cashew-blended tofu cream cheese. Vanilla, maple and cinnamon spice flavors in each moist, rich bite. Fluffy rice whip on top. The pie was a hit with everyone at my Vegan Thanksgiving feast (even non-vegan children and their skeptical parents were ogling at a second slice).Pumpkin Pie 2010. This year I created a recipe that echoes all the same flavors of last year's pie - the perk is that this re-vamped recipe is easier to make than ever! You can make it in as little as FIVE ingredients - (And I've added a 3-ingredient modification!) plus a crust. See how!...Like a Challenge? Try my 100% from scratch Vegan Pumpkin Pie with Gingersnap Crust recipe. Or stick to the easy (and still yummy) version below...It may look like an ordinary pumpkin pie, but it is so much more...I put a bit more 'pumpkin' in this pumpkin 'cheesecake' pie... I wanted to give you two pie options for this recipe. In both recipes, the pumpkin flavor really shines through. The two ways to make this pie:1) Pure Pumpkin Pie2) Pumpkin Cheesecake Pie*NEW BONUS: 3-Ingredient Pie! see below..*I tried and tested a 3 ingredient vegan pumpkin pie last week. I was out of tofu cream cheese, so I increased the soaked cashews by 4 ounces and added in 6-7 ounces of soy milk to thin out the nuts. I even skipped all the additional optional add-in's in my test-run of 3-ingredient pie. It was a tad more rustic, nutty and earthy due to the increased nut content. Less creamy/silky - but kinda perfect for a breakfast pie (cashews and pumpkin - healthy, yum!) So if you only have pumpkin pie mix, cashews and soy (non-dairy) milk on hand you can make this modified pie!The images shown are the Pure Pumpkin Pie version.5 Ingredients (or more).

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