Pumpkin pie and cheesecake. Things I used to love to bake. Now I know, Cheesecake automatically makes you think eek its dairy and egg! But I created this really tasty version of Pumpkin Cheesecake Style Desert that does not contain any dairy or egg (or wheat, gluten, nuts, etc.). This one is served cold right out of the fridge.
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This has amazing yummy flavor that is really pumpkin cheesecake-y. Very festive for the holidays. The texture is smooth. Provided you have let it sit in the fridge for a whole day already- When first removed from the fridge you should be able to get reasonable looking pieces depending on your choice of utensils. However it will not stay wedge shaped like traditional pumpkin pie indefinitely. It will soften from the heat in the room. Also a nice perk- it smells great baking. Oh and it's vegan too.
What this recipe is NOT:
This will not be stiff enough to make little cubes or other shapes like traditional allergen full cheesecake. Once out of the fridge for a while it will get softer. There are no eggs or anything to really give it enough firmness for fussy cuts.
If you can live with great taste but not perfect looking cuts, then give this a try because everyone I have served it to has raved about its tastiness! Yummy.
OR:
Interesting alternative Ice pop idea
- Nix the oven, pie plate, and cookies all together. You can spoon the rest of the ingredient mixture into ice pop molds and make a frozen pumpkin cheesecake popsicle treat. This is also very good - especially if you have those who prefer cold treats! Make these at least a day before you wish to serve.
(Inspired by this post http://www.kitchenballet.blogspot.com/2011/07/ice-pops-on-parade.html#more)
Pumpkin Cheesecake Pie:
Cook the following the night before and refrigerate overnight until ready to plate so its well cooled and has rested.
Gather the following for pie:
1 square Pyrex type pan or a glass pie plate.
1 box Lucy's oatmeal cookies, crushed
2 containers of vanilla soy yogurt. (I use SoDelicious cultured coconut vanilla)
3 cups plain pumpkin (I used canned)
2 cups granular sugar (I use organic raw)
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
- Line baking dish with the crushed cookies.
- Well mix the yogurt, pumpkin, sugar, and spices together.
- Spoon over the crushed cookies with out disturbing them.
- Bake at 425 for 45 min. in the center of the oven.
- NOTE: You don't want the top or bottom to be too close to the heating element. You may need to vary this depending on your oven. When you can smell it cooking, start to pay attention to the top of the desert. A nice 'skin' should form on the top and it should get bubbly. Be careful not to allow the top to burn. (Do remember that when you open the oven door the temp drops - its better to use the light and look through the window. Opening the door will make it take longer but is not likely to damage this desert.)
You may find that a lower temp for longer works better for overall firmness - but I don't mind it being more like an old fashioned 'slump' desert. I promise it still tastes amazing!
The key is to allow the desert to rest until cool enough to refrigerate then cover and refrigerate covered overnight. Yes refrigerate over night - it makes all the difference!
One variation I plan to try is making little individual servings in the little pyrex desert cups. I doubt they need as much time to cook and they will look lovely each presented in its own dish!
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| I want some of that! Mmmmmm...... |
I would love to hear about your creations!
Happy Baking ya'll!
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