Step 1

Preheat your oven to 350F and take the store-bought pie crust out of the package. If you are making your own pie crust, make it now and set it aside.

Step 2

In a food processor or blender, add your pumpkin puree, vegan cream cheese, spices, and tofu. Give it a whir until it is combined then scrape down the sides and whir again. Do this 2-3 times until all of the pumpkin puree is mixed in.

Step 3

Pour the mixture into the pie crust and bake uncovered in the oven for 30-40 minutes, or until the center is wobbly but the outside is firm. This depends on your oven so keep a close eye after the 30-minute mark.

Step 4

Remove from oven and let the vegan pumpkin cheesecake cool for 20 minutes. It will continue to set after it is taken out of the oven.

Step 5

Let the cheesecake fully set in the fridge for 4-6 hours or overnight. I like making this cheesecake in advance so it has plenty of time to set overnight.

Step 6

Top with vegan caramel, ice cream, or whipped topping with fresh nuts!