Vegan Frosted Pumpkin Pie Cake
 
Prep time
Cook time
Total time
 
This delicious and unique dairy-free cheesecake-like pie makes the perfect dessert for a holiday gathering. Alternatively, make several cakes, wrap them in bakery boxes, tie with a beautiful ribbon, and give as gifts. For another special touch, top the cakes with vegan maple pecans. (Please note that the Prep time is hands-on time only. Allow ample time for the cake to cool and refrigerate. This is a great make-ahead dessert.)
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1 (9-inch) cake
Ingredients
Graham Pie Crust
  • 1 (7-ounce) package dairy-free graham crackers (honey-free, if strict vegan is needed; gluten-free, if needed)
  • ½ teaspoon ground cinnamon
  • ¼ cup dairy-free buttery spread or sticks (such as Earth Balance)
Pumpkin Filling
  • 32 ounces extra firm tofu
  • 1 (14-ounce) can pumpkin purée
  • 1 cup organic cane sugar
  • 4 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon salt
Vanilla Frosting
  • 1 cup organic powdered sugar
  • 2 tablespoons dairy-free buttery spread or sticks
  • 1 to 2 tablespoons dairy-free milk beverage, as needed
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat your oven to 350ºF and line the bottom of a 9-inch springform pan with a parchment paper circle.
  2. Begin by preparing the crust. Place the graham crackers and cinnamon in your food processor or a zip-top bag, and process for 1 minute or crush with a mallet in order to crush the crackers. Add the buttery spread to your food processor and process until combine, or pour the graham crumbs into a bowl, and stir in the buttery spread until combined.
  3. Using your hands, press the graham mixture firmly to cover the bottom of your prepared pan. Place the pan on a cookie sheet.
  4. Now make the pumpkin filling. Place the tofu, pumpkin, sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and cinnamon in your food processor or blender, and process for 3 minutes or until very smooth and creamy. Scrape down the sides of the bowl and process an additional 2 minutes.
  5. Pour the filling over the prepared crust and smooth the top.
  6. Bake the cake for 35 minutes, keeping the pan on the cookie sheet.
  7. Remove the sheet from the oven and allow the cheesecake to cool for 20 minutes or until the pan is cool to the touch.
  8. Loosely cover the springform pan and chill the cake in the refrigerator for several hours or overnight.
  9. Before serving, make the frosting. Put the powdered sugar, buttery spread, 1 tablespoon milk beverage, and vanilla in your food processor or in a mixing bowl. Process or mix with a hand mixer for 1 to 2 minutes, or until light and creamy, adding more milk beverage as needed.
  10. To finish the cheesecake, loosen the sides with a spatula and carefully remove the ring from the springform pan. Transfer the cheesecake to a platter or large plate, spread the frosting over the top.
Nutrition Information
Serving size: 1 slice (1/12 cake) Calories: 264 Fat: 7.5g Saturated fat: 1.7g Carbohydrates: 43.7g Sugar: 33.4g Sodium: 181mg Fiber: 2.2g Protein: 7.7g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-frosted-pumpkin-pie-cake