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pumpkin pecan Sheesecake


Crust:
1 cup chopped pecans
1/4 cup wheat germ
1/4 cup ground flax
1/4 whole wheat flour
1/4 cup vegan margarine
1/2 cup brown sugar

Preheat oven to 350F.

Mix all ingredients well in medium sized bowl. Press into the bottom of a greased 10'' (25.5cm) round free-form pan, bake at 350 for 10 min. remove and set aside.

Filling:
2 tubs creamy Sheese
2 large cans of pure pumpkin
1 tbs. lemon juice
6 tbs. brown sugar
2 ts. baking powder
2 ts. pumpkin pie spice
2 ts. of pure vanilla extract

Put all ingredients in a blender and blend until smooth (or hand blend in a bowl). Pour into pan and smooth over crust. Bake at 350F for 90 min. Chill over night. Garnish with pecans and optionally serve with vanilla vegan ice or whipped soy topping. Serves 12 - 16 as a festive desert.