It’s the holiday season which is synonymous with pumpkin pie. A holiday favorite, why not add in a creamy twist and make it a pumpkin cheesecake pie? Just as easy, this year, change things up a bit with my vegan Pumpkin Cheesecake Pie recipe!
- 1 9-inch deep-dish frozen pie crust or homemade pie crust in a 9-inch deep-dish pie plate (gluten free if desired)
- 16 ounces vegan cream cheese, room temperature
- ⅔ cup lightly packed brown sugar
- 2 vegan eggs, room temperature (either flax egg or liquid egg replacer)
- ¾ cup pure pumpkin puree
- 1 tablespoon lemon juice
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice
Preheat oven to 425°F.
Prick bottom and sides of the pie crust with a fork and line with parchment paper and fill with pie weights or another pie tin. Bake for 10-12 minutes, or until the crust is very lightly golden. Use the parchment to carefully remove the weights. Let the crust cool.
Lower the oven temperature to 325°F.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese and brown sugar for about 3 minutes on medium speed.
Add in the egg replacer one at a time and mix until combined.
Add in the pumpkin puree, vanilla, lemon juice and pumpkin pie spice and continue mixing until everything is fully incorporated – about 1 minute.
Pour the mixture into the cooled pie crust and smooth out the top with a spatula. Tap the pan lightly on the counter to remove all air bubbles. Bake in preheated oven for 45-50 minutes, or until the edges are set but the middle still jiggles slightly.
Allow the pumpkin cheesecake pie to cool completely on a wire rack before placing into the refrigerator for at least 4 hours, best overnight. Serve topped with whipped cream and a dusting of pumpkin pie spice.
