If you really don’t want to know how rich this is, don’t read the nutrition facts. Suffice it to say this isn’t exactly diet food, okay? But it’s just once a year, and it’s so good. And your friends will be delighted and amazed that it’s vegan. 

Pumpkin Cheesecake

Crust
1 2/3 cups Nature’s Path cereal
1/4 cup dates, pitted
1/4 teaspoon cinnamon
6 Tablespoons margarine

Filling
12 ounces Mori-Nu firm silken tofu
8 ounces Tofutti Better Than Cream Cheese
1 cup puréed pumpkin
1 cup sugar
3 Tablespoons flour
1/2 teaspoon powdered ginger
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1/4 teaspoon powdered cloves
1/2 teaspoon baking soda

1. In a food processor, purée the dates; set aside.
2. Process the cereal until it resembles graham cracker crumbs.
3. Add puréed dates, 1/4 teaspoon of cinnamon, and margarine.
4. Process until thoroughly mixed.
5. Press into a 9″ pie pan.
6. Bake for 10 minutes.
7. Remove and allow to cool.
8. Purée the remaining ingredients in the food processor.
9. Pour into the cooled crust, and bake at 350 degrees for 50 minutes.
10. Let cool and refrigerate.

Servings: 8

Nutrition Facts
Serving size: 1/8 pie.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Per Serving

Tip
If you have too much filling, you can eat the leftovers as-is, add it to your cornbread, blend it with some soymilk to make a smoothie, or blend it into pancakes.