Pumpkin Cheesecake Pie
by Cathy ConnallyA luxurious dessert that is all plant-based, dairy-free and gluten-free. A decadent surprise for all that are tempted to try it. Who doesn’t love a pumpkin pie and who doesn’t love cheesecake? Combining them together may make some people want to get a hotel room when they eat this one. And put the do not disturb sign up.
Pumpkin Cheesecake Pie
Rated 5 stars by 1 users
Category
dessert
Servings
12
Prep Time
30 minutes
Cook Time
90 minutes
A luxurious dessert that is all plant-based, dairy-free and gluten-free. A decadent surprise for all that are tempted to try it. Who doesn’t love a pumpkin pie and who doesn’t love cheesecake? Combining them together may make some people want to get a hotel room when they eat this one. And put the do not disturb sign up.
Flavours: Warm, nutty pumpkin pie spices with a sweet crust and the creamy texture of cheesecake.
Benefits: With zero cholesterol, and no dairy, this one is made with plant-based cream cheese and tofu. This gives you a great dose of calcium and lowers the calories over traditional options.
Yield: One 9” (23 cm) deep dish pie, twelve servings
Prep Time: 30 minutes
Baking Time: 1 hour 30 minutes
Total Time: 4 hours
Equipment: Mixing bowls, 9” deep dish pie pan, food processor, rolling pin, fork, medium sized pot, Wilton colors, paint brush, decorating sugar spatula, plastic wrap, foil
Author:
Cathy Connally
Ingredients
- 1½ cups (170 g) superfine almond flour
- 1 cup ( 120 g) chestnut flour or buckwheat flour
- ½ tsp pure monkfruit or ½ cup sugar
- ½ tsp vanilla extract
- 8 tbsp water
- ⅛ tsp ground cardamom
- ⅛ tsp ground allspice
- 1½ tsp cinnamon
- ½ tsp ground ginger
- ½ tsp mace or nutmeg
- 1½ pounds (680 g) pumpkin pie filling
- ½ tbsp (8 g) fruit pectin
- 1 tsp pure monkfruit or ½ cup sugar
- 1 tsp vanilla extract
- 2 tbsp arrowroot starch (or cornstarch)
- 1 tsp vegan pectin
- 1 large package (20 oz) firm Non-GMO tofu, drained
- 1⅔ cups (350 g) plant-based cream cheese (low or no added oil)
- 2 tbsp pumpkin pie topping (see above)
- 1 tsp monk fruit or ½ cup sugar
- 2 tsp vanilla extract
- ½ tsp sea salt
- 1 tbsp (15 g) walnut or almond butter
- 2 tbsp (10g ) brown rice flour
- 3 tbsp (44 ml) water
- 5 tbsp (40 g) chestnut flour or buckwheat flour
- ⅔ cup (60 g) superfine almond flour
CRUST
PUMPKIN PIE TOPPING
CHEESECAKE FILLING
OPTIONAL COOKIES
Directions
CRUST
- Preheat oven to 350°F (177°C).
- Whisk dry ingredients together in a mixing bowl.
- Add wet ingredients and mix by hand until the mixture forms a ball.
- Place a sheet of plastic wrap on the counter and place the dough on the plastic wrap. Place another piece of plastic wrap on top.
- Use the rolling pin to roll out the dough evenly.
- Remove the plastic wrap and fit the dough into the pie pan and adjust it so that it comes all the way to the top. Trim or use your fingers to shape the top of the pie crust.
- Dock the bottom crust (poke holes in the crust with a fork) and bake for 15-20 minutes until the crust is light brown.
- Keep oven on. Set baked crust aside.
PUMPKIN PIE TOPPING
- Add the spices in a small bowl until they are well mixed.
- Place all ingredients in a pot over medium-to-medium low heat and cook for 10-12 minutes. Stir constantly to prevent burning.
- Set aside.
CHEESECAKE FILLING
- Add all ingredients to a food processor and puree until very smooth. The consistency will be thick.
- Pour blended cheesecake filling into baked pie crust and smooth to even the top.
ASSEMBLY
- Pour pumpkin pie filling on top of the cheesecake filling. Smooth the top as this is how it will appear after it is baked.
- Bake for 20 minutes uncovered. Then place foil lightly on top and bake for another 20 minutes uncovered.
- Let cool for 2 hours before decorating with cookies or whipped cream and serving.
OPTIONAL COOKIES
- While the cake is cooling, mix all ingredients in a bowl and then form into a ball.
- Roll dough out ¼ inch thick on parchment paper lined cookie sheet and cut with desired cookie cutters, about 12 medium cookies.
- If using pumpkin design, cut three lines on the cookies to simulate the pumpkin shape.
- Paint with Wilton colors and shake some decorating sugar on top.
- Bake cookies for 15-20 minutes, watching carefully so they don’t burn.
- Set aside for decorations on the cheesecake pie or to use on the serving dishes.