Recipe by Sarah Ottino (@veganrecipesandvibes)
Yield: 8 servings | Prep time: 10 minutes | Cook time: 5 minutes | Total time: 2 hours 10 minutes
WOW your friends and family with this amazingly creamy pumpkin pie! It's sweet and savory like pumpkin pie, but not quite as heavy as a cheesecake so you won't leave the dessert table feeling like you need to immediately be horizontal. Top this baby off with some dairy-free whipped cream, caramel drizzle, and walnuts, and you have yourself a dessert that looks gourmet, minus the gourmet directions!
This pie is even amazing frozen (yes sounds weird but trust me). Pop the pie in the freezer overnight, then let it thaw for about 30 minutes before digging into the frozen, slightly icy treat. Or thaw it completely if you want to get it back to the creamy consistency. However way you enjoy it, you're going to impress yourself and everyone around you with this vegan treat!
1 1/2 cups cinnamon graham cracker crumbs
6 tbsp dairy-free butter, melted
16 oz dairy-free cream cheese, softened (I use the Tofutti brand)
1 cup pumpkin puree
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
8 oz dairy-free whipped cream + extra for topping
Crushed walnuts for topping
Caramel sauce for topping
Preheat oven to 350° F.
Start with the graham cracker crust.
Crush the graham crackers in a ziplock bag or food processor until they’re crumbs.
Measure out 1 1/2 cups of the crumbs and add to a large bowl.
Add the melted butter and stir until the crumbs are coated evenly with the butter.
Coat a 9 inch pie dish with some oil so the crust doesn't stick.
Transfer the graham cracker crust into the pie dish and, using your hands of the bottom of a pint glass, press it down until it evenly coats the bottom and sides of the dish.
Bake for 5 minutes or until the crust is golden brown.
Meanwhile, make the filling.
Combine all of the filling ingredients (except the walnuts & caramel) in a blender.
Blend until the ingredients are evenly mixed, but don't over-blend.
Transfer the filling to a large bowl.
Add the whipped cream and gently fold in until it's evenly combined. Be sure not to over-mix it.
Pour the pumpkin pie filling into the chilled pie crust.
Place in the fridge for at least 2 hours before serving.
Slice into 8ths and drizzle with more whipped cream, walnuts, and caramel sauce.
Tips and Tricks:
Store covered in the fridge for up to 7 days.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 1 slice (makes 8 slices)
Total Fat: 18g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if additional ingredients are added.