Happy Saturday folks,

Today's sweet offering comes from the newsletter/recipes I receive from Abbey Levine. It appears as though the actual recipe comes from Terry Cummings.  This vegan pumpkin cheesecake sounds FANTASTIC.  It combines two of my LOVES..pumpkin and cheesecake (vegan of course), so what could be better?!  This would be a great dessert to serve on Thanksgiving!  Check it out..

Vegan Pumpkin Cheesecake
From Terry Cummings, executive director at Poplar Spring Animal Sanctuary in Poolesville

MAKE AHEAD: The baked pie needs to be refrigerated for at least 3 hours or overnight before serving.

Makes 8 to 10 servings


1 prepared graham cracker crust, such as Keebler's Ready Crust Graham, 2 Extra Servings

15 ounces (1 can) pumpkin puree

1 pound (2 packages) cream cheese substitute such as Tofutti Better Than Cream Cheese (plain)

1 cup sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon ground ginger

Preheat the oven to 325 degrees. Place the pie plate containing the graham cracker crust on a baking sheet.

Combine the pumpkin puree, cream cheese substitute, sugar, vanilla extract, cinnamon, cloves and ginger in the bowl of a food processor or in a blender. Puree until smooth, then pour into the pie shell.

Bake for 60 to 75 minutes, until just set; the center might jiggle slightly.

Cool completely, then refrigerate overnight or for at least 3 hours before serving.

To check out more recipes from Abbey Levine, click here.