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Categories:Viewed: 60 - Published at: 5 years ago
Ingredients
- 1 12 ounce package silken tofu
- 1 8 ounce container Tofutti vegan cream cheese
- 1 cup canned pumpkin
- 1 cup sugar
- 3 tbsp flour
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- dash salt
- 1/4 tsp baking soda
- 1 pre-made pie crust
Method
- Pre-heat the oven to 350 degrees.
- Process all ingredients in a food processor or blender until smooth and creamy.
- Pour into pie crust and bake for 45 to 50 minutes.
- Allow cheesecake to cool slightly, then refrigerate. Cheesecake will set more upon chilling.
