Pumpkin Cheesecake Pie
This bad boy has been in my repertoire for ages, and it never disappoints. Creamy and pumpkin-y and autumn-y and cinnamon-y and nutmeg-y. It has all of the goodness that is required of a dessert worthy of a holiday feast. Oh, and it's mega easy to make, to boot. (Oh, and hey, if you use a gluten free crust, this one is totally easy to make gluten free.)
1 (9-inch) pie crust (you can make your own, but I went with a premade graham crust for this one)
2 (8-ounce) containers of vegan cream cheese
1 (15-ounce) can of pure pumpkin puree
1/2 cup brown sugar
1/2 cup sugar
3 tablespoons arrowroot powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Preheat oven to 350°F (180°C, or gas mark 4).
Beat all ingredients together using an electric mixer until smooth.
Pour into pie crust.
Place a pan of water (about 1-inch deep) on the bottom shelf of the oven.
Line a cookie sheet with foil or parchment.
Place the pie on the lined sheet and place in the oven on the top rack. (This step helps keep the moisture in the oven and prevents the pie from cracking on the top.)
Bake for 45 minutes. Remove and let cool, place in refrigerator until ready to serve, and to set even more.
Yield: One 9-inch pie