Thursday, November 26, 2009

Pumpkin Heaven belly is really, really full. I just ate leftovers from lunch, topped off with a piece of vegan pumpkin cheesecake. Wowza!

There are a jillion recipes for this online, and most of them are probably about the same. This is the most delicious pumpkin pie I have ever had, vegan or not. I have not been a big fan of pumpkin pie since I was a kid and my brother and I attempted to eat an entire leftover pie on Thanksgiving night. I went years not touching the stuff after that. In fact, I always passed it up, until I made this version. I promise this will be my last pumpkin-related post for a while.

Today we ate lunch at my in-laws. I ate my delicious green bean casserole (I can't stop eating it!), corn, fruit salad, cranberry apple relish, a bun, and a sweet potato (no butter or anything because once again I forgot my Earth Balance). For the cheesecake, I was lazy and used a store-bought graham cracker crust. I then managed to forget the flour, but it made no difference. It was sublime.

Vegan Pumpkin Cheesecake

1 12 oz. package silken tofu
1 container vegan cream cheese (I used Toffuti)
1 cup canned pumpkin
1 cup natural sugar
3 tbsp flour
1/2 tsp ginger
1/2 tsp nutmeg
1 1/2 tsp cinnamon
1/4-1/2 tsp ground cloves
1/2 tsp baking soda

Puree all ingredients in a food processor. Pour into graham cracker crust. Bake 50 minutes at 350 degrees. That's it. Seriously. You're welcome. Happy Thanksgiving!

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