Pumpkin Un-Cheesecake

By robertwalker    ,   

November 17, 2016

A tasty pumpkin tofu cheesecake recipe that is quick to prepare. Just blend a few simple ingredients together and bake!

  • Prep: 20 mins
  • Cook: 1 hrs
  • Yields: 12 slices


1 box (12.3 ounces) silken Lite tofu (firm or extra firm), crumbled

1 3/4 cup canned pumpkin, densely packed (plain pumpkin, not pie mix)

1/2 cup Sucanat or brown sugar, densely packed

1/4 cup pure maple syrup

2 tablespoons molasses

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ground ginger (powder)

1/8 teaspoon nutmeg

Pinch of ground cloves (optional)

2 teaspoons arrowroot starch

1/4 cup soymilk

1 Ornish-friendly pie crust (homemade or store bought)


1Preheat oven to 350 degrees F.

2In a blender combine all ingredients.

3Blend until absolutely creamy smooth... then blend some more.

4Pour blended tofu mixture into prepared Ornish-Friendly pie crust.

5** Note, may use pie crust from Ornish “Pumpkin Pie.” Pre-bake for about 5 minutes only as this is a baked pie and will over cook the crust if baked for too long.

6Bake at 350 degrees F for 1 hour.

7Remove from oven and let cool completely before refrigerating.

8Chill overnight, uncovered. Top will slightly crack as it cools. Do not slice until well chilled, as pie will “set” more.

9Immediately prior to service, slice into at least 12 pieces.


Nutrition Facts

Serving Size1 slice

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