Name: Vegan Pumpkin Cheesecake
Ingredients: 3/4 cup non dairy yogurt, (I use plain or vanilla kite hill almond yogurt); 1/3 cup cashews,, soaked for atleast an hour; 1 cup pumpkin puree; 3 to 4 tbsp sugar; 1.5 tsp pumpkin pie spice; 1 tbsp cornstarch, or arrowroot or potato starch; 1 tsp vanilla extract; 1/4 tsp salt; 1 to 1.5 tbsp lime juice, (depends on your preference of tang); 1 Pie crust of choice (vegan), parbaked, use gluten-free pie crust if needed

Ingredients

3/4 cup non dairy yogurt, (I use plain or vanilla kite hill almond yogurt)
1/3 cup cashews,, soaked for atleast an hour
1 cup pumpkin puree
3 to 4 tbsp sugar
1.5 tsp pumpkin pie spice
1 tbsp cornstarch, or arrowroot or potato starch
1 tsp vanilla extract
1/4 tsp salt
1 to 1.5 tbsp lime juice, (depends on your preference of tang)
1 Pie crust of choice (vegan), parbaked, use gluten-free pie crust if needed

Steps

Heat the oven to 350 degrees F. Blend cashews and yogurt until smooth, then blend in the other filling ingredients until smooth. Scrape the sides if needed for the blender, as the mixture is thick.
Taste and adjust sweetness and spice, allowing for both to increase slightly during baking. Pour into the prepared pie crust; a graham-cracker-style crust may be used.
Bake for 45 to 50 minutes and cool completely. Chill for a few hours to set well, then slice and serve with whipped coconut cream or ice cream.