Vegan Frosted Pumpkin Pie Cake Recipe (Three Desserts in One!)

Chef Beverly Lynn Bennett shared her delicious “pumpkin cheesecake” recipe with us many years ago. But it isn’t really a cheesecake in terms of flavor. The filling is a lot like pumpkin pie in taste, but it’s denser and baked in a springform pan with a graham crust, like cheesecake. It’s also topped with frosting, and optionally garnished wtih maple pecans, much like a layer cake. Yes, this really is a unique and impressive vegan frosted pumpkin pie cake with multiple layers of sweet flavor.

If you are craving a little “cheese” in your cake, you can substitute an 8-ounce package of dairy-free cream cheese alternative for 8 ounces of the tofu. But you might want to try this frosted pumpkin pie cake as is, first. Beverly is well loved for her amazing dessert recipes.

Special Diet Notes: Vegan Frosted Pumpkin Pie Cake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian. It’s also coconut-free!

Vegan Frosted Pumpkin Pie Cake

Prep time

20 mins

Cook time

35 mins

Total time

55 mins

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: Chef Beverly Lynn Bennett

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

Preheat your oven to 350ºF and line the bottom of a 9-inch springform pan with a parchment paper circle.
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.
Using your hands, press the graham mixture firmly to cover the bottom of your prepared pan. Place the pan on a cookie sheet.
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.
Pour the filling over the prepared crust and smooth the top.
Bake the cake for 35 minutes, keeping the pan on the cookie sheet.
Remove the sheet from the oven and allow the cheesecake to cool for 20 minutes or until the pan is cool to the touch.
Loosely cover the springform pan and chill the cake in the refrigerator for several hours or overnight.
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.
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.