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Pumpkin Cheesecake Squares [Dairy Free]

Notes: 

Just like gramma's traditional and rich pumpkin pie - no one will know this is made with tofu.

The original recipe calls for 1 1/4 cups sugar, however I cut down the quantity by a cup and added 1 tablespoon of molasses. If you want a sweeter pie, you will need to increase the amount of sugar.

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Ingredients: 

PIE CRUST

• 2 cups graham cracker crumbs
(about 16 whole crackers)
• 6 tablespoons soy margarine, slightly softened
(I use Earth Balance - great for baking)

FILLING

• 1 1/2 pounds silken tofu
• 1 cup canned or fresh cooked pumpkin
• 1/4 cups sugar
• 1 tablespoon molasses
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 12 ounces soy cream cheese
• 1 tablespoon vanilla extract


 DIRECTIONS

Preheat the oven to 325 degrees. 

Make graham cracker crust:
In a food processor or blender, process the graham crackers on high speed until they are finely ground. Add the margarine and pulse until the mixture resembles coarse crumbs. Pat the mixture into a thick layer in the bottom of an 8-inch springform pan, or thinner layer in a 9-inch pan.

Make the filling:
Have all the ingredients at room temperature. In a food processor or blender, puree the tofu until smooth. Add the sugar, molasses, spices, soy cream cheese, and vanilla and process until smooth. Scrape down the sides as necessary.

Pour the tofu mixture into the prepared pie crusts and bake for 50 minutes, until the filling is firm.

 

 

 

 

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