Pumpkin Cheesecake


  • 1 c. pumpkin
  • 1 c. Florida cane crystals
  • 1 c. coconut milk
  • two 8-oz. containers Tofutti cream cheese
  • 1 tsp. pumpkin pie spice
  • 1 Tbsp. fresh lemon juice
  • 4 Tbsp. arrowroot powder or cornstarch
  • 1½ tsp. vanilla
  • Crust*


  1. Pour all ingredients into blender and blend until creamy smooth.
  2. Pour mixture into spring-form pan lined with crust and bake for 1 hour to 1 hour and 20 minutes at 350 degrees F. Remove from oven, cover and place in refrigerator overnight.
  3. Serve with soy whipped topping, caramel drizzle and sprinkle of cinnamon.

For crust, you can use graham cracker crust or make your own crumb mixture with ground oats, pecans, soy margarine, flour, and cinnamon.

Browse Cook(s): Melody Prettyman
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.