Graham Cracker
Crust
Makes 1 pie
Ingredients:
1 2/3 c whole-wheat graham crackers, crumbled
½ tsp ground cinnamon
7-8 tbsp unsweetened applesauce
Method:
1 – Preheat oven to 350 F. Grease 9-inch pie dish and
set aside.
2- Place graham crackers into a food processor and
pulse until crumbles reach the consistency of coarse sand or sea salt.
3- Transfer graham cracker crumbles to a mixing bowl
and whisk in cinnamon.
4- Add applesauce and stir until evenly wt and large
clunks form.
5- Using your fingers, press the mixture into
prepared pie dish to form a crust
6- Pack the crust down tightly and bake for 8
minutes.
7- Allow crust to completely cool before using.
Pumpkin
Cheesecake:
Serves 9
Ingredients:
1 15-oz can pure pumpkin puree
1 8-oz tub vegan cream cheese
2/3 c light brown sugar
1 to 2 tbsp pumpkin pie spice
1 tsp vanilla extract
2 tbsp cornstarch
Graham Cracker Crust
6 oz plain soy yogurt or vegan whipped cream
(optional)
Ground nutmeg or cinnamon for dusting
Method:
1 – Preheat oven to 350 F.
2 – Combine pumpkin and vegan cream cheese in a
blender or food processor.
3- Blend until smooth and creamy, stopping to scrape
the sides as necessary.
4- Add sugar, pumpkin pie spice, vanilla, and cornstarch
and blend again for three minutes, periodically stopping to scrape the sides if
necessary.
5- Pour batter into prepared crust and use a spatula
to evenly distribute and smooth out the top.
6- Smooth the top with a spatula and bake for 40 to
45 minutes, until fully cooked. The pie will rise during baking and should be
about ½ inch higher than it started.
7 – Remove from oven and place on counter, away from
heat.
8- Allow pie to cool to room temperature, about 2 to
3 hours. The pie will fall as it cools; do not be alarmed.
9 – Cover and chill overnight, or for at least 10
hours.
10- Before serving, slice into 9 pieces and add a
dollop of soy yogurt or whipped cream to each if desired.
11- Sprinkle with nutmeg or cinnamon for garnish.
