The first time I attempted this recipe I had used arrowroot instead of coconut oil to hold everything together, and I had to bake it for an hour. It still came out great and the pie was not gooey at all! I sliced it and the slice stayed! But, I was going for cheesecake texture, not pumpkin pie texture, or at least something in between. So I tried again…
This time I used coconut oil along with some arrowroot to get more of a creamy, but firm texture and not a gelatin texture. Then to bring more of a cream cheese flavor I used plain dairy-free yogurt instead of coconut cream like it did with the other one!
NOTE: This you have to make in advance and be prepared for. It’s easy, but you have to let it cool for a few hours before diving in, and have to make sure you have really soft soaked cashews, so soaking the cashews the night before is what I suggest, even with a high powered blender, you want to make sure you did everything you can to make it as creamy as you could.
Pumpkin Chai Cheesecake
- 1 15oz can pumpkin
- 1 cup soaked overnight cashews
- 1/4 cup dairy-free plain yogurt (vanilla would work fine as well)
- 1 cup sugar
- 4 tbsp coconut oil
- 2 tbsp arrowroot
- 2 tsp vanilla
- 2 tsp lemon juice
- 1/2 tsp salt
- 1 tbsp chai spice mix
- 1 sleeve graham crackers
- 4-5 tbsp melted vegan butter
- Pre-heat oven to 350 degrees F.
- Take the graham crackers and crush them. Add melted butter until it turns more into a paste. You can use a food processor, but I think it’s more fun beating a ziplock bag full of crackers into dust. Line your pie pan with the graham cracker mixture and press down so that it will not crumble once it’s baked, and bake for 10 minutes. Take out and wait for the filling.
- Blend the pumpkin, cashews, coconut milk, sugar, arrowroot, vanilla, lemon juice, salt and chai spice mix together until smooth.
- Pour the mixture into graham cracker crust until it is almost full but not completely.
- Bake at 350 degrees F for an hour. Let cool and place in fridge for a few hours to finish firming up.