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Living Your Best Vegan Life

Creamy Vegan Pumpkin Cheese Pie

Ingredients
For the Gingersnap Cookie Crust
• 2 cups gluten-free gingersnap cookies, crushed
• 2 Tbs. sugar
• 6 Tbs. vegan butter, melted

For the Pumpkin Pie Spice Blend
• 3 Tbs. ground cinnamon
• 2 tsp. ground nutmeg
• 2 tsp. ground ginger
• 1 1/2 tsp. allspice
• 1 1/2 tsp. ground cloves

For the Pumpkin Cream Cheese Pie
• 8 oz. vegan cream cheese, softened
• 1 to 15 oz. can pumpkin
• 1/4 cup brown sugar
• 2 tsp. vanilla extract
• 1 cup vegan whipped cream
• 2 tsp. pumpkin pie spice
• Extra whipped cream for topping

For the Vanilla-Coconut Whipped Cream
• 3 cans of full-fat coconut milk, unshaken and left in fridge overnight (I used Thai
Kitchen)
• 3 teaspoons vanilla
• 1 teaspoon sugar

Instructions for Gingersnap Cookies Crust

1.Preheat the oven to 35360 degrees Fahrenheit. Fill a resealable bag halfway with cookies. Consider someone who irritates you and imagine whacking them with a rolling pin until they disintegrate. Then roll the bag with the pin until little crumbles form. Place the cookie crumbs in a mixing bowl. Mix in the sugar and melted butter until the mixture is sticky.

  1. Crumble the crumbles into the bottom of a pie pan. Using the back of a spoon or a potato masher, press them firmly into the dish. Cook for 10 minutes, or until the crust is lightly browned. Remove the baking sheet from the oven and let aside to cool completely before filling.

Pumpkin Cream Cheese Pie with Pumpkin Pie Spice Blend

  1. Combine all of the ingredients, except the whipped cream, in a mixing bowl. Using a mixer, blend until smooth. Fold in the whipped cream gently. Fill the pie shell halfway with the ingredients and level it evenly.
  2. Cover and chill for at least an hour, or until it has firmed up. It works best if you let it several hours or even overnight to set up. If desired, top with gingersnap biscuits and/or whipped cream. Serve with whipped cream on top.

To make the Coconut Whip Cream

  1. Gently open the cans and scrape out only the white solid portion of the first can into a large mixing basin, avoiding the liquid at the bottom.
  2. Pour the entire contents of the second can, liquid and all, into the bowl. With an electric mixer, whip in the vanilla and sugar until frothy!

Note: If you want a thicker cream, only use the solid bits of three cans.

Crust Instructions for Gingersnap Cookies

1.Preheat the oven to 350-360 degrees Fahrenheit. Fill a resealable bag halfway with cookies. Consider someone who irritates you and imagine whacking them with a rolling pin until they disintegrate. Then roll the bag with the pin until little crumbles form. Place the cookie crumbs in a mixing bowl. Mix in the sugar and melted butter until the mixture is sticky.

  1. Crumble the crumbles into the bottom of a pie pan. Using the back of a spoon or a potato masher, press them firmly into the dish. Cook for 10 minutes, or until the crust is lightly browned. Remove the baking sheet from the oven and let aside to cool completely before filling.

Pumpkin Cream Cheese Pie with Pumpkin Pie Spice Blend

  1. Combine all of the ingredients, except the whipped cream, in a mixing bowl. Using a mixer, blend until smooth. Fold in the whipped cream gently. Fill the pie shell halfway with the ingredients and level it evenly.
  2. Cover and chill for at least an hour, or until it has firmed up. It works best if you let it several hours or even overnight to set up. If desired, top with gingersnap biscuits and/or whipped cream. Serve with whipped cream on top.

To make the Coconut Whip Cream

  1. Gently open the cans and scrape out only the white solid portion of the first can into a large mixing basin, avoiding the liquid at the bottom.
  2. Pour the entire contents of the second can, liquid and all, into the bowl. With an electric mixer, whip in the vanilla and sugar until frothy!

Note: If you want a thicker cream, only use the solid bits of three cans.

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