This is a super simple recipe that will totally blow your mind. I think the best part is the pretzel crust. It balanced out the sweetness of the pie with a lil bit of salty that is just amazing. Normally, vegan cheesecakes are raw, but this one is baked and I am into that because it was be an easy way to make my house smell AMAZING. I am ALL for that.
Of course, you're gonna wanna dress this up with Vegan Whipped cream. I say GO FOR IT.
Hope you enjoy!
1 3/4 cup ground pretzels (Use a food processor, or for added stress relief: place in a bag and pound with a rolling pin)
1/4 cup vegan butter, melted
15 oz. Can Pumpkin Puree
1 cup coconut cream (please don't substitute, it wont turn out well)
1 cup brown sugar
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/8 tsp. clove
1/2 tsp. salt
3 Tbsp. Corn Starch
Preheat oven to *350.
Add pretzels to food processor and blend until very fine. Add melted vegan butter, and process to combine.
Press pretzel butter mixture to a 9 inch pie pan. Wipe out food processor for filling.
Bake pie crust for 10 minutes, then remove and set aside.
Add pumpkin puree, coconut cream, brown sugar, spices, salt, and cornstarch to food processor or blender and blend until very smooth (you can also do this in a bowl by hand).
Pour mixture into cooled pie crust.
Bake for 5-60 minutes. The middle will still look jiggly; that's normal. Let cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
BAM. Serve with Vegan WHIP!
Let me know what you think! Take pictures and tag me @newmoonwellbeing!
LEAVE A COMMENT BELOW! :)
HAPPY HOLIDAYS, my sweet, sweet friends.