Nov 4, 2010

Vegan Pumpkin Cheesecake Pie


If Pumpkin Pie, loud-mouthed and full of sass married Cheesecake, narcissistic and demure, the result would be Pumpkin Cheesecake- but only if their relationship was dysfunctionally co-dependent. Now if they had a healthy complimentary relationship (Dr. Phil would be so proud), I'm thinking the result might be more like this.

Each having its own individuality, yet harmoniously coexisting.
Each supporting each other beautifully, and not having to compromise (you can have your crust, and I can have mine!)
And each savoring every moment together... awwww!
Ingredients:
1 Prepared pie crust, and cookie cutters
2 prepared graham cracker crusts, room temperature
Pumpkin Pie Filling:
3 C. pumpkin puree
2 1/2 C. sugar
2 T. cornstarch
3/4 tsp. ground nutmeg
1 tsp. dried ground ginger
1 T. ground cinnamon
1/2 tsp. salt
2 C. soymilk
1 C. soy creamer
2 tsp. agar powder
Cheesecake:
2 packages tofutti cream cheese
2 packages mori nu extra firm tofu
1/4 C. cornstarch
1 1/2 C. powdered sugar
4 tsp. vanilla extract

Spinz:
In a 9" spring form pan, line the bottom with parchment by tracing and cutting out a circle. Press the graham cracker crusts into the bottom and up the sides, making a 1/4" thick crust all the way around. Put it in the fridge until ready to fill.

Prepare the pumpkin filling: heat the soymilk and agar in a saucepan until agar dissolves. Put all other ingredients into a large blender (I used my vitamix), add the soymilk agar mixture, and blend until very smooth.

Prepare the cheesecake filling: I put everything into my food processor and blended until smooth.

Layering the pie: Start with pouring in half the cheesecake filling, then half the pumpkin, and repeat. Make sure to spread the layers to the edges.

Pie crust topping: Roll out the dough until it's about 1/4" thick. Cut out cookie cutter shapes and place on top of pie.

Bake: 350 degrees F for about 30 minutes. Let cool and chill before releasing from the pan. Before releasing, cut around the edges with a knife. If you don't want to serve it from the pan (bottom), add a piece of parchment on the bottom before adding the graham cracker crust.

35 comments:

  1. I can hardly believe how beautiful that pie is! Pumpkin pie and cheesecake are my two favorite desserts. This looks AMAZING, and the top decoration is so perfect! I would probably eat the whole thing in one sitting. :)

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  2. yuuuuuuuuuuuuuuuuuuuummmmmmmmm! I thought I already had my pie recipe all set to go for Thanksgiving,but now I dunno... :D

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  3. That looks amazing, Karma! Love how you married the pie and the cheesecake into one blissful dessert. Love what you did with the topping too. :)

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  4. Your presentation is so. Freaking. Great.

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  5. I DIE. Why is this not in my tummy right now? I told myself I wouldn't buy tofutti cream cheese anymore (pricey here), but it's not like I have a choice now!

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  6. AMAZINGLY DELICIOUS...RIGHT NOW ITS 8:45 PM...ITS CRAVING TIME...OH YOU REALLY KNOW HOW TO HURT US...SHAME!!!SHAME!!!SHAME!!!!.

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  7. This is gorgeous and I'm definitely marking it to make.. despite the fact I just made a pumpkin cheesecake. :P

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  8. What a gorgeous creation, and I'm sure to-die-for delicious. You could be a pastry chef!

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  9. I love the swirl action and starry decor. Gorgeous and delicious, all in one epic dessert!

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  10. The decor is absolutely stunning...And could you tell me if there is an alternative to Pumpkin?

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  11. @Lizzy- I was thinking about doing the same thing with other flavors. I'm sure you could substitute sweet potato for the pumpkin or use pecan pie filling instead.

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  12. Oh god! That is all things from scrumtastic to fantabulous and beyond! My only woe, and boy, is it ever a big woah, is I can't get fricking cream cheese here.
    My tummy wants this so much.
    *licks monitor*

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  13. How festive and pretty your pumpkin pie cheesecake looks. What a cool idea of pumpkin pie filling and cheesecake filling. Hmmmm. My son just put in a request that I make pumpkin cheescake this year. Maybe I'll try your recipe.

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  14. The writing, and the photos, and just that pie.....it's all adorable and delicious and smart. I love it.

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  15. That is absolutely beautiful!

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  16. crimony, girl! this is the shit! i'm putting in my recipe file for my work's potluck. thank you *so* much for sharing the recipe.

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  17. Holy Moly, that looks good! And you live right over in Davis - bring some of that over, girl!

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  18. This is gorgeous! I seriously want to grab it out of the picture right now and devour it ;)! I might have to try out this cheesecake recipe, it sounds heavenly! The flowers on the top are a nice touch!

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  19. Wow, what a beauty! Now that would drop jaws at any holiday event. I'm sorely tempted to do a riff on this for Thanksgiving... Hmm...

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  20. Wow! That is one beautiful looking cheesecake! I love the swirls and decoration on the top. :-)

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  21. Is there a misprint in the recipe? There's really 3 cups of liquid in the pumpkin mixture? I made this and it was really really soupy.

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  22. I do apologize! The recipe should have 2 tsp of agar powder, not 1. A mistake I made when I doubled the recipe- so sorry if this messed up your attempts!! Also, make sure to use agar powder and not flakes, as the amount changes drastically (3 to 1). If you have any questions for me, or want to throw a pie in my face- I totally understand!

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  23. No problem, I think it still turned out. Haven't tasted it yet, but it looks like it set up alright. I did have bake it for a really long time though!

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  24. I am making this right now! Should be done but the middle is very much liquid still. I came here to check to see if I wrote down something wrong (a liitle late now) and I see it's 2 tsp of agar not one. :( I just noted your updated comment about it too. Damn this sucks, $30 of cheese cake/pie stuff down the drain the day before Thanksgiving. I am currently baking it for longer but I'm guessing it wont help. Dang... it smells so good too. :(

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  25. Ugh! My heart is breaking! If you're down and out bc it completely flopped, please email me- I will find a way to compensate you, or at least allow you to throw pie in my face. vegspinz @ gmail

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  26. So I baked mine for a really long time too but took it out before the pie crust shapes started to burn. It still didn't help. After it cooled and chilled I took off the outside ring of the pan and it just oozed all over the cookie sheet I sat it on. I decided to use the gooey mess to make pumpkin cheesecake popsicles. I might blend it with some vanilla soy or coconut icecream first then scoop it into popsicle molds. Meanwhile, I just got back from the store and am starting attempt number two. I might put in 3 tsp of Agar for safe measure. ;D You are kind to offer compensation, but that is surely not necessary. I'll let you know how the second one works (and the popsicles).

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  27. Good luck! I would be careful with the agar, as it has set up too stiff for me in the past if I added too much. I also noticed online that different brands give slightly different results as well- I used the Telephone brand.
    Hope it turns out this time!!

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  28. Also- make sure to chill it in the fridge before releasing from the spring form pan.

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  29. I just took it out of the oven and it turned out AWESOME this time!! Yay for agar! I resisted the 3rd tsp because it occured to me that it might end up like jello and that would not be good. I did however throw in an extra TBLS of tapioca flour in addition to the 2 TBLS of cornstarch you call for. Mainly because I got distracted and accidently put in an extra 1/2 cup of pumpkin puree and was worried that would make it too runny.

    I also used tapioca flour in place of cornstarch for the cream cheese mixture. I could tell by licking the spoons when I was making it that both mixtures were stiffer and I'm sure will be perfect! Also, when it's all gone and we are craving more we just have to go to our freezer to enjoy some popsicles! LOL! I will be sure to chill it. I plan on letting it sit in the fridge overnight anyway. Thanks so much for this awesome recipe! You rock! PS: I had some extra pie crust and pumpkin mix so I also made a little 5" pie! PSS: My brother is a DJ. :)

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  30. I made this for Thanksgiving this year and blogged about it. It was the best pie ever! I couldn't resist changing it up some, though :-D

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  31. Amazing!
    it looks so good and yummy

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  32. Great looking pie, you should think of becoming a baker!

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  33. Hi, I wanted to link to your recipe and use your picture for a post on 5 Vegan Holiday Pies. It will be published on a site called Green Living Ideas. Hope this is okay with you! Best wishes.

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