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Categories:Viewed: 65 - Published at: 7 years ago
Ingredients
- 9 ounces Hodo Soy Silken Tofu 3/4 of a container
- 8 ounces vegan cream cheese 1 container
- 1 cup canned pumpkin
- 3 tablespoons flour
- 1/2 teaspoon ground ginger ground
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 dash salt
- 1/4 teaspoon baking soda
- 3/4 cup sugar
- 1 prepared pie crust
Method
- Preheat oven to 350. Process all ingredients in a food processor or blender until smooth and creamy. Pour into pie crust and bake for 45-50 minutes. Allow the cheesecake to cool slightly, then refrigerate. Your cheesecake will set more upon chilling. Once cool, cut, serve, and enjoy!
