Enjoy this Vegan Pumpkin Pie to Celebrate a #Vegan Holiday with your family & friends.
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Ingredients:
Vegan Snickerdoodle | 6-8 Cookies
Vegan Cream Cheese | 8 ounces
Homemade Pumpkin Puree | 1 Cup
Ripe Banana | 1 ea
Organic Maple Syrup | 1/3 Cup
Juice of Half of a Lemon
Vanilla Extract | 1 Tablespoon
Ground Cinnamon | 1 Tablespoon
Ground Cloves | 1/4 teaspoon
Sea Salt | 1/4 teaspoon
Instructions:
- Preheat oven to 350*F.
- Place snickerdoodle cookies into a food processor. Blend on high until it starts to resemble sand.
- Grease a springform pan with a little bit of coconut oil and press the ground cookies into it. Make sure that it's packed evenly. I like to use the flat bottom surface of a measuring cup to help me get my desired crust by pressing firmly on the cookies. Set Aside.
- In the a food processor or blender, add all the other ingredients. Blend on high until smooth. Scrape the sides down, and blend again.
- Pour the batter into your crusted pan. Tap the sides to remove any air bubbles.
- Place your cheesecake into the preheated oven with a bowl of water underneath it. Bake for 20-25 minutes. You want to give your cheesecake a little jiggle to make sure that it's make completely through the center before removing.
- Once finished baking, remove from oven and allow to cool in the fridge.
- Serve with a dollop of Vegan Coconut Whipped Cream and a dash of cinnamon.
- Enjoy.
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