Friday, October 17, 2008
VeganMoFo and Back in the Kitchen (Pumpkin Cheezecake Pie)
I have been pretty lazy this week when it comes to cooking. I had so many leftover burgers and stuff in the fridge, I felt guilty making something new without using up the "old" first. I can officially say that it's time to get cooking again.
I'll start with dessert!
Pumpkin Cheezecake Pie
Ingredients (one 9" pie)
1, 9" pie crust (you can make you own, but I went with a premade graham crust for this one)
2, 8oz containers of vegan cream cheese
1, 15 oz can of pure pumpkin
1/2 cup brown sugar
1/2 cup sugar
3 tbsp arrowroot powder
1 tsp cinnamon (ground)
1/2 tsp ginger (ground)
1/4 tsp nutmeg (ground)
1/4 tsp cloves (ground)
Preheat oven to 350 degrees. Beat all ingredients together using an electric mixer until smooth. Pour into pie crust. Place a pan of water (about 1" deep) on the bottom shelf of the oven. Line a cookie sheet with foil. Place the pie on the foil lined sheet and place in the oven on the top rack. Bake for 45 minutes. Remove and let cool, place in refrigerator until ready to serve, and to set even more.
All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni