In addition to dairy free pumpkin pie, this year I also made dairy free pumpkin cheesecake using Tofutti’s Better Than Cream Cheese instead of regular cream cheese.
It was my first time making pumpkin cheesecake and I think it may just have to become a Thanksgiving tradition in our house.
Dairy Free Pumpkin Cheesecake
1 c. granulated sugar
2 tubs (8 oz. each) Tofutti Better Than Cream Cheese
1 can (15 oz.) pumpkin puree
1 1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
9 inch graham cracker pie crust
Preheat oven to 350 degrees
Beat cream “cheese” and sugar together. Add pumpkin, cinnamon, nutmeg, and salt. Add eggs and beat entire mixture until smooth.
Pour into 9 inch pie crust.
Bake at 350 degrees for one hour or until a knife inserted into the the center comes out clean.
Let cool and enjoy!