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What We're Making for Thanksgiving Dessert: Vegan & Gluten-Free Pumpkin Cheesecake

Pumpkin Slice

Just what has celebs like Madonna, Christina Applegate, The Rolling Stones and Denise Richards knocking on The Vegan Divas' door in New York City? The simple fact that they can get their vegan, gluten-free fix on there, that's what. Oh, yeah, and it's delicious, of course! 

And just what might these stars be ordering this Thanksgiving? Founder, Fernanda Capobianco, is betting on their seasonal pumpkin cheesecake. This tart echoes that festive feeling and is perfect for both you and your vegan and gluten-free guests. The best part: no complicated piecrusts.

As for the pumpkin cheesecake, it knows no compromise. The creamy filling coats the palate and leaves you feeling very decadent as if it was whipped together with eggs and cream. Well it isn't, so go ahead and take that extra slice.

If you're really feeling the vibe here, check out The Vegan Divas new cookbook for other pastries and cakes.

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GLUTEN-FREE PUMPKIN CHEESECAKE

1 14-ounce package extra firm organic silken tofu

1 cup vegan cream cheese

2 cups organic pumpkin puree

1/2 cup maple syrup

1 teaspoon vanilla extract

Juice of 3 limes

2 teaspoons agar flakes

1 prepared gluten free vegan pie crust or gluten free cookie crust

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Preheat oven to 350 degrees.

In a food processor, combine tofu, vegan cream cheese, maple syrup, vanilla and lime juice until smooth.

Pour in agar and blend for about 1 minute. Add the pumpkin puree and blend for another minute.

Pour tofu mixture in to pie crust and bake about 30 minutes.

Turn off oven, and allow cheesecake to rest in the oven for another 40 minutes.

Remove from oven and allow to cool, then top with fresh raspberries, if desired.

Sprinkle with remaining 1 teaspoon lime zest and serve.

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