Pumpkin Cheesecake Pie Recipe

Name: Pumpkin Cheesecake Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups finely ground graham crackers (made from 10 ounces of whole graham crackers); 3 tablespoons sugar; 4 tablespoons melted nonhydrogenated margarine, melted coconut oil or canola oil; 1 tablespoon plain soy milk or almond milk; 1/2 cup whole unroasted cashews, soaked in water for 2 to 8 hours, or until very soft; 1/4 cup mashed banana (about 1 medium-size banana); 1 (1214 ounce) package silken tofu, drained; 1/2 cup sugar; ⅓ cup dark brown sugar; 3 tablespoons coconut oil, room temperature; 6 teaspoons cornstarch; 2 tablespoons lemon juice; 2 1/2 teaspoons pure vanilla extract; 1/4 teaspoon orange extract or 1 teaspoon grated orange zest; 1/4 teaspoon sea salt; 1 1/4 cups canned pumpkin puree; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; ⅓ cup brown sugar; 1 tablespoon nonhydrogenated margarine; Pinch of salt; 1 cup pecan pieces, roughly chopped

Servings: persons

1 3/4 cups finely ground graham crackers (made from 10 ounces of whole graham crackers)
3 tablespoons sugar
4 tablespoons melted nonhydrogenated margarine, melted coconut oil or canola oil
1 tablespoon plain soy milk or almond milk
1/2 cup whole unroasted cashews, soaked in water for 2 to 8 hours, or until very soft
1/4 cup mashed banana (about 1 medium-size banana)
1 (1214 ounce) package silken tofu, drained
1/2 cup sugar
⅓ cup dark brown sugar
3 tablespoons coconut oil, room temperature
6 teaspoons cornstarch
2 tablespoons lemon juice
2 1/2 teaspoons pure vanilla extract
1/4 teaspoon orange extract or 1 teaspoon grated orange zest
1/4 teaspoon sea salt
1 1/4 cups canned pumpkin puree
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
⅓ cup brown sugar
1 tablespoon nonhydrogenated margarine
Pinch of salt
1 cup pecan pieces, roughly chopped

1
Preheat oven to 350 degrees and lightly spray a 9-inch pie plate with nonstick cooking spray.
2
In a mixing bowl, combine the graham crumbs and sugar.
3
Drizzle in the oil or melted margarine.
4
Use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the soy milk and stir again to form a crumbly dough.
5
Pour the crumbs into the pie plate.
6
Press crumbs into the sides of the plate first, then work your way down to the bottom.
7
Bake for 8 to 10 minutes until firm.
8
Let the crust cool before filling.

1169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 3/4 cups finely ground graham crackers (made from 10 ounces of whole graham crackers), 3 tablespoons sugar, 4 tablespoons melted nonhydrogenated margarine, melted coconut oil or canola oil, 1 tablespoon plain soy milk or almond milk, and more.

Yes, Pumpkin Cheesecake Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake Pie

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