Silky Pumpkin Spice Slice!
A crispy ginger snap crust, spicy, creamy filling, topped with toasted pecans! A great make-ahead dessert for any celebration!!
| Servings | Prep Time |
| 10slices | 30minutes |
| Cook Time |
| 1 1/4hours |
|
|
Ingredients
Crust
- 8ounces vegan ginger snapsYou should have about 1 cup of crumbs.
- 1/2cup toasted pecanschopped finely by hand or pulsed in your food processor
- 6Tablespoons vegan butter, meltedMelted coconut oil can be subbed
- Just a little grated fresh gingeroptional but really adds a great flavour!!
Filling
- 11/2cups canned pumpkinthe small can
- 1 1/2cups (12 oz.) silken tofuIt’s a good idea to press it gently to dry it a little.
- 1 1/2Tablespoons melted coconut oilor vegan butter
- 3 teaspoons pumpkin pie spiceor easily make your own combo using cinnamon, ginger, cloves, nutmeg and allspice
- 1/2cup plant mikI usually use almond but others would be fine.
- 1/3cup brown sugarsub maple syrup, if desired
- 2Tablespoons cornstarchor arrowroot powder
- 3Tablespoons lemon juicefreshly squeezed is always best!
- 1teaspoon vanilla extract
- a little more freshly grated ginger
Spicy Pecan Crunch Topping
- 1cup lightly roasted pecan halves
- 1/4cup vegan buttermelted
- 1 teaspoon pumpkin pie spiceor your own mix
- 1/2cup brown sugar
Instructions
- Heat oven to 350 degrees F.
- Combine crumbs, pecans, and butter. (and optional grated ginger) Line a 9 or 10 inch springform pan with a circle of parchment paper. Press crumb mixture into the pan. Put cake pan on a parchment-lined baking sheet as it can sometimes leak. Bake in a 350 degree oven for 10 minutes or until just set. Remove and let cool.
- In your food processor or blender add all ingredients and blend until smooth and creamy. Taste and adjust sweetness or spiciness, if needed. Remember that the crust and the topping are very sweet, so the filling can be less so. Pour into pre-baked crust, put the pan on the baking sheet lined with parchment paper and bake in a 350 degree oven for about an 45 minutes.
- While the cake is baking, melt the butter for the topping and stir in the toasted pecan halves, brown sugar, and the spices. This should be spread on the cheesecake at about the 45 minute point, when the cake is set but not too dark. It should bake on to the cake for about 10-15 minutes until it is bubbly and even. Watch that it doesn’t burn.
- Remove from oven and let cool completely. Once cool, cover gently with a paper towel to absorb moisture and then add a loose covering of foil and let chill for at least 6 hours or overnight. Remove carefully from pan and serve with coconut whipped cream or almond whipped cream. Enjoy!!
Recipe Notes
This was one of the first vegan desserts that I ever shared at a family gathering of non-vegans and it was greatly enjoyed by all!
