Sunday, November 23, 2014

Pumpkin Cheesecake Pie



Pumpkin Cheesecake Pie
This bad boy has been in my repertoire for ages, and it never disappoints.  Creamy and pumpkin-y and autumn-y and cinnamon-y and nutmeg-y. It has all of the goodness that is required of a dessert worthy of a holiday feast.  Oh, and it's mega easy to make, to boot. (Oh, and hey, if you use a gluten free crust, this one is totally easy to make gluten free.)

1 (9-inch) pie crust (you can make your own, but I went with a premade graham crust for this one)
2 (8-ounce) containers of vegan cream cheese
1 (15-ounce) can of pure pumpkin puree
1/2 cup brown sugar
1/2 cup sugar
3 tablespoons arrowroot powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Preheat oven to 
350°F (180°C, or gas mark 4).
Beat all ingredients together using an electric mixer until smooth. 
Pour into pie crust. 
Place a pan of water (about 1-inch deep) on the bottom shelf of the oven. 
Line a cookie sheet with foil or parchment. 
Place the pie on the lined sheet and place in the oven on the top rack. (This step helps keep the moisture in the oven and prevents the pie from cracking on the top.)
Bake for 45 minutes. Remove and let cool, place in refrigerator until ready to serve, and to set even more.

Yield: One 9-inch pie
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2012 Copyright/Permissions/Disclaimers

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, and 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