This easy vegan pumpkin cheesecake recipe combines traditional pumpkin pie with rich cheesecake - a new holiday favorite!
recipe originally published November 21, 2012
Vegan Pumpkin Pie Recipe
My pie is made. The appetizer (you still have time to make this amazingness) and the salad (ooh, nostalgia!) will be made today.
The other dessert is made.
The ginger cranberry sauce was made. Then eaten. Then made again. Whew.
The champagne is chilling for brunch mimosas tomorrow, and the decks of cards are ready for playing after dinner.
The smell in the kitchen when the first ingredients of our family dressing recipe come together - that scent is the start of the holiday season for me!
The dressing will be served in that faded yellow Pyrex bowl that has been in our family for generations, and at every holiday table of my life.
Easy Vegan Pumpkin Pie
When it comes to Thanksgiving dinner, I will sit and imagine this scene through the years:
- seven year old Kristina perched on a stool watching Uncle John in my grandparents kitchen
- twelve year old Kristina hovering around Grandpa Z and all the delicious sides
- thirty year old Kristina watching my parents standing close and working together... even if I do not partake in the traditional food now, I have many memories around it.
Three dachshunds running around...
The annual viewing of National Lampoons Christmas Vacation...
This year I get to have so many loved ones in the same room all day - Jason, my brother, my Dad, my mom and step-dad, one sister will be there while one will not (we will miss you guys, Kelly!), and with good memories, laughter and old stories retold, others will be there in spirit - Grandpa and Grandma Z, Uncle Dudley...
I am thankful for so much.
Happy Thanksgiving. Thank you.
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Maple Pumpkin Cheesecake with Buttery Gingersnap Crust
Maple Cream Pumpkin Cheesecake with Buttery Gingersnap Crust is an updated twist combining traditional pumpkin pie with rich cheesecake - a new holiday favorite!
Ingredients
- 8 ounces gluten free gingersnap cookies
- â…“ cup pecans
- â…“ cup vegan butter, melted
- 16 ounces vegan cream cheese
- â…“ cup maple syrup
- 1 tablespoon vanilla paste
- 1 tablespoon molasses
- 2 tablespoons pumpkin pie spice
- 1 (16 ounce) can pumpkin puree
Instructions
- Crumble cookies and pecans in food processor.
- Combine cookie crumbs with melted butter.
- Press into prepared (parchment lined) spring-form pan, set aside.
- In food processor, pulse to combine cream cheese, maple syrup, vanilla, molasses and pumpkin pie spice. Add pumpkin puree, continue to process until smooth.
- Pour over gingersnap crust, smooth into an even layer, hit pan against counter to release bubbles.
- Bake at 350 for 55-60 minutes.
- Turn oven off, leave cake in oven with door open another 20-30 minutes.
- Remove, cool completely before covering and storing in refrigerator.
Notes
dairy, egg, and gluten free, vegan recipe
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Nutrition Information:
Yield:
14Serving Size:
one sliceAmount Per Serving: Calories: 256Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 145mgCarbohydrates: 14gFiber: 7gSugar: 10gProtein: 4g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Terra says
I opened up this post and gasped....it seriously sounds AWESOME! The gingersnap crust must make all the flavors come together in one happy bite! Beautiful, Hugs, Terra
Kristina Sloggett says
thank you, Terra! I agree, the gingersnap flavor is a nice sharp contrast to the creamy tangy sweetness... I was thrilled with the result here. Happy Holidays!
Jess says
happiest of days today my dear, I am so glad you get to spend it with your family...especially with your dad. much love my friend. much love.
Kristina Sloggett says
thank you so SO much - it was a perfect day, I was so happy to have everyone in one place.
I hope your holiday was just as perfect - XXO
Liz (Little Bitty Bakes) says
I read the first two sentences of this post too fast and thought you were saying that your pie is the appetizer 🙂 Maybe I was onto something? 😉
Love the looks of this pie! Gingersnap crust sounds perfect. Hope you had a happy Thanksgiving!
Kristina Sloggett says
pie as appetizer?? sounds good to me, I would NOT complain... our Thanksgiving was lovely, I hope yours was as well! happy holidays, my friend!
Carrian@ohsweetbasil says
This pie looks amazing, mouth is watering right now!
Kristina Sloggett says
thank you, Carrian! happy holidays to you!
Natasha says
And I am so very thankful for the gift of you Kristina...with love and adoration -
Natasha
hugs and kisses
Kristina Sloggett says
ah, sweetie sweets! your friendship means so much to me, and you have been there for me during my terribly rough year - I am so very thankful for that! XXO to you, dear!
Janna says
this sounds amazing, the gingersnap is a good idea too!
Char @ www.charskitchen.ca says
Mmmmm I love cheesecake!! I imagine this tastes like cheesecake.
Happy Thanksgiving, Kristina!! 😀
Kristina Sloggett says
it does... I love cheesecake too. Happy Thanksgiving, Char! XO
Kelly Klepfer says
oh YUM! Have a super Thanksgiving.
Kristina Sloggett says
thank you so much, Kelly - I wish you a wonderful holiday as well, happy Thanksgiving!
Purely Twins says
Hope you have a wonderful Thanksgiving!!
This pie sounds amazing!
Kristina Sloggett says
thank you, happy Thanksgiving to you both! XO
Kate@Diethood says
Gorgeous Pie!! Have a great day tomorrow! Happy Thanksgiving to you and to yours!!
Kristina Sloggett says
thank you, Kate - happy Thanksgiving to you as well! XO