I like pies.
And I like cheesecake.
I just couldn’t decide if I wanted to make a pie or a cheesecake, so I decided to make a cheesecake pie!
The pie crust was ready.
I used canned pumpkin, but other than that everything was home-made.
Fill the crust with a generous amount of pumpkin cheesecake filling.
Refrigerate for a few hours.
Voila!
It was delicious as it was, but it was also tasty when served with slightly sweetened coconut cream.
The crust and the filling were perfect.
I don’t have exact measurements, but I will list the ingredients.
Crust: I used this vegan pie crust recipe; I used non-virgin coconut oil and regular sugar.
Pumpkin cheesecake filling: a half can of pumpkin puree, 1.5 cup cashew nuts (soaked in hot water for 30 minutes or so), sugar, lemon juice, homemade vegan butter,cinnamon, nutmeg, ginger powder
Happy Halloween everyone!
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