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.

Coconut Pumpkin Pie ?!!

Yes! Coconut milk gives this pumpkin pie the richness and creaminess that is so lacking in those awful store-bought frozen vegan pies. Yeah, I had to throw mine out- don't even bother! At first, I was afraid that the coconut flavor would be weird with the pumpkin, but it's rather subtle, even more subtle if you use canned pumpkin, which has a stronger flavor than fresh. The texture is creamy, flavorful, and stands up to slicing (thanks to cornstarch and agar). If you don't like coconut at all, you should be able to substitute soy creamer.

Try it out, and let me know what you think!

I roasted my own pumpkin, using a sugar pumpkin which is a smaller version of the typical jack-o-lantern pumpkins used on Halloween. I simply cut the top off, halved it, scooped out the seeds (which I saved to roast), and put it in a 400 degree oven for about 20-30 minutes or until a knife goes in easily.

Sugar Pumpkin, left over from Halloween :)

After roasting, the skin peels off easily.

Ingredients:

2 1/2 C. fresh roasted pumpkin
2 T. cornstarch
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg (I used freshly ground)
1/4 tsp. ground ginger
1 C. unrefined sugar
pinch of salt
1 can (13.5 oz) coconut milk
1/2 C. water
2 T. agar flakes

Spinz:
In a food processor or blender, add the pumpkin puree, cornstarch, cinnamon, nutmeg, sugar, and salt. Blend until smooth. Heat the coconut milk and water in a sauce pan until just simmering (do not allow it to boil). Dissolve agar flakes in the coconut milk, stirring often (5-10 minutes). Add the coconut mixture to the pumpkin mixture in the blender, and blend until smooth. Add to your pie shell and bake for 20-25 minutes until set in the center. Remove and let cool before cutting.

Pumpkin seeds tossed in a little olive oil and sprinkled with salt, ready to roast.