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Vegan Pumpkin Pie Cheesecake

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"It tastes like pumpkin pie and cheesecake! And it's dairy free and vegan! Makes two pies."
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1 h 15 m servings 254 cals
Original recipe yields 16 servings (2 9-inch pies)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat cream cheese, white sugar, and brown sugar in a bowl until smooth, about 2 minutes. Add pumpkin puree, yogurt, pumpkin spice, egg replacer, and salt; beat until creamy, about 3 minutes. Pour mixture into the prepared pastry shells.
  3. Bake in the preheated oven until a knife inserted into the center of the pies comes out clean, 60 to 70 minutes.


  • Cook's Notes:
  • Use up to 20 ounces (2 1/2 cups) of pumpkin puree for more pumpkin flavor.

Nutrition Facts

Per Serving: 254 calories; 16.6 g fat; 25.5 g carbohydrates; 4.1 g protein; 0 mg cholesterol; 333 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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