Pumpkin pie is traditionally eaten during the holiday season – but have you ever thought of making a pumpkin pie cheesecake for a new take on the beloved dessert? This dairy-free and vegan recipe is sure to impress your Thanksgiving guests.
Vegans can sometimes struggle to find desserts. Popular recipes tend to be heavy on animal products, and plant-based options are often tricky to find at restaurants and in supermarkets. A traditional pumpkin pie cheesecake recipe would usually contain dairy and eggs, but this version – which comes from Romy London – is made with all-vegan ingredients.
It uses plant milk and soaked cashews to give it its creaminess, and it’s also free from refined sugar. Whether you’re throwing a Thanksgiving dinner, or just fancy baking something a bit different this weekend, here’s how to make it.
Vegan pumpkin pie cheesecake recipe
DURATION
50 mins
COOK TIME
17 mins
PREP TIME
30 mins
SERVINGS
– 1 large cake
– Ingredients
– 200 g plain flour
– 60 ml water or plant milk
– 1 tsp coconut sugar
– 1/4 tsp salt
– 115 g vegetable shortening (I used Trex)
For the cheesecake filling:
100 g cashews, soaked for at least 4-6 hours or boiled in water for at least 20 minutes
300 g pumpkin puree (homemade or store-bought)
85 g maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger powder
1/4 tsp nutmeg
1/2 tsp ginger powder
1/4 tsp salt
1/4 tsp cardamom powder
1/8 tsp ground cloves
1/2 tsp lemon zest
150 ml plant milk
1 tsp Agar Agar powder
Instructions
- To create the pie crust combine all ingredients in a Magimix with dough insert. Alternatively you can mix the ingredients by hand using a hand pastry blender until the dough forms a firm ball. Cover the dough in cling film or parchment and place it in the fridge for 15-20 minutes.
- In the meantime prepare your cheesecake filling by boiling 100g cashews in a little water for 15-20 minutes or until soft. You can also soak the cashews for 4-6 hours beforehand, but if you’re short in time the boiling method works just perfectly fine.
- Remove the dough from the fridge, it should be nice and firm. Without holding it in your hands for too long, place it in between 2 sheets of non-stick baking parchment. Using a rolling pin, roll out the pastry dough to around 0.5 cm thickness.
- Carefully place the pastry sheet into a greased pie tin, cutting off any excess dough – you can use this for your pastry decoration and get creative!
- Pierce the dough about 4-5 times with a fork, then place a parchment sheet on the top to cover it. Fill in your baking beans (you can also use dried legumes or rice!) and bake on 180C for 15-20 minutes.
- For the cheesecake filling, combine all ingredients in a blender – leaving the 150ml plant milk and Agar Agar aside.
- Remove your pastry crust from the oven once golden, removing the baking beans and parchment. Set aside until your cheesecake filling is ready.
- In a small saucepan, bring the 150ml plant milk and Agar Agar powder to a light bubble whilst continuously whisking.
- The next steps have to happen quickly: Take the Agar mix off the heat and pour it straight into the blender with your cheesecake mix. Blend instantly until fully mixed, then pour into your pie crust immediately.
- Smooth out the top of your cheesecake and place in the fridge for at least 30 minutes before decorating and serving.
PlantBasedNews