Chocolate Cheesecake Swirl Pumpkin Pie, Vegan+ Gluten-Free
Did someone say pumpkin pie? With Halloween fast approaching and Thanksgiving on the horizon it’s definitely pumpkin pie season! I’m always a fan of a classic slice of pumpkin but I decided that this year I would take my pumpkin pie game up a level.
I’m super excited to share today’s recipe for Vegan, Gluten-Free Chocolate Cheesecake Swirl Pumpkin Pie! Oh my goodness, this recipe is delicious! I made an oat/date crust which is a simple gluten-free way to save time but you can certainly substitute with a pre-made pie crust and make one large pie instead of two small ones. In order to avoid a droopy pie slice you should try your best to let the pie cool completely before slicing into it (such a challenge!!) and you can pop it in the refrigerator to speed things up a bit.
I topped the pies with a handful of non-dairy chocolate chips but I’m thinking a scoop of coconut ice cream wouldn’t hurt…
- ½ cup rolled oats
- 5 dates, chopped
- 1 tbs coconut oil
- 1 14oz package silken tofu
- ⅓-1/2 cup maple syrup
- 1 tbs vanilla extract
- 3 tbs cornstarch
- ⅛ tsp salt
- ⅔ cup pumpkin puree
- 1 tsp pumpkin pie spice
- 2 tbs vegan cream cheese
- 1 tbs cocoa powder
- 1 tbs peanut butter
- Preheat oven to 375°. Grease 2 mini springform pans with coconut oil.
- Prepare crust by pulsing oats in blender until fine powder is formed. Add dates and coconut oil and blend until mostly smooth (you'll need to scrape the sides down a few times. Press mixture into bottom of pans to form crust.
- Drain tofu and combine it in blender with maple syrup, vanilla, cornstarch and salt until smooth. Transfer half of mixture to bowl and set aside.
- Prepare pumpkin layer by blending half of tofu mixture with pumpkin puree and pumpkin pie spice until smooth. Pour over crust in pans.
- Prepare cream cream cheese layer by blending half of remaining tofu mixture with cream cheese. Transfer to bowl and set aside.
- Prepare chocolate layer by blending remaining tofu mixture with 1 tbs cocoa powder and 1 tbs peanut butter.
- Spoon equal amounts of chocolate and cream cheese mixtures over pumpkin filling layers. Use a knife to lightly swirl them together.
- Bake in oven for 25-30 minutes, until edges are firm. Let cool completely before slicing.
Wow that looks incredible! So rich and creamy, I can just taste it! Perfect for fall 😀
🙂
I can’t see any better use for the leftover pumpkin puree in my fridge 😉 The pictures are to die for. I can’t keep staring at them !