Yum, Tearty, Vegan Pumpkin Cheesecake!

Hi Tearty,

 

Since Thanksgiving can be a challenging holiday for vegans and vegetarians, I wanted to do more than just send you a recipe this week.

 

So I'm including a link to the blog post, "Disarming And Educating People Who Challenge You". It was written by my friend Trevor Justice, owner of The Vegetarian Health Institute. Click here to check it out right now.

 

Vegan Pumpkin Cheesecake

From Terry Cummings, executive director at Poplar Spring Animal Sanctuary in Poolesville

MAKE AHEAD: The baked pie needs to be refrigerated for at least 3 hours or overnight before serving.

Makes 8 to 10 servings

Ingredients:
1 prepared graham cracker crust, such as Keebler's Ready Crust Graham, 2 Extra Servings
15 ounces (1 can) pumpkin puree
1 pound (2 packages) cream cheese, or cream cheese substitute such as Tofutti Better Than Cream Cheese (plain)
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger

1. Preheat the oven to 325 degrees. Place the pie plate containing the graham cracker crust on a baking sheet.
2. Combine the pumpkin puree, cream cheese substitute, sugar, vanilla extract, cinnamon, cloves and ginger in the bowl of a food processor or in a blender. Puree until smooth, then pour into the pie shell.
3. Bake for 60 to 75 minutes, until just set; the center might jiggle slightly.
4. Cool completely, then refrigerate overnight or for at least 3 hours before serving.

340 - 11th Street, Suite 4A
Brooklyn, NY 11215
Usa

To unsubscribe or change subscriber options visit: http://www.aweber.com/z/r/?jExsHMy0LCzMTIwcrEy0RrQczEwcLKzM