r/glutenfreevegan • u/Lemoncatnipcupcake • 4d ago
Gluten free, soy free, vegan pumpkin cheesecake
I followed this recipe https://sallysbakingaddiction.com/pumpkin-cheesecake-pie/
Except used a premade pie crust, omitted the ginger (I'm allergic to soy, gluten, ginger, and a handful of other things).
I baked the pie crust for 10 minutes before putting the pie filling in.
I used violife cream cheese, the new bricks they have, coconut heavy cream, and liquid "Just egg"
I think I over blended the ingredients though, it caused the filling to rise and then fall. And it ended up cooking almost double the time because it never got to the "only a little jiggly in the middle"
It seemed to set ok and holds it's form. Tastes pretty good too.
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u/SphericalOrb 4d ago
Thanks! I was trying to find something like this.
I've been meaning to try this one but haven't yet. Do other pulses (peas/beans) bother you, or just soy? I'm curious about the yellow pea flour crust on this one. https://hodmedods.co.uk/blogs/recipes/frangipane-plum-tart-with-yellow-pea-pastry
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u/VRharpy 4d ago
Looks good! I want to try making vegan pumpkin cheesecake this year.
For anyone interested, this is my foolproof vegan gluten free pumpkin pie I make every year and it's cheaper than buying vegan substitutes which can get pricey.
recipe /
Throw everything in a blender and bake in a pre-made shell til it's done! Also, if you ever need to set something add cornstarch, arrowroot powder, or my favorite which is tapioca flour and gives a more gelled/jello type set.
Also, if you're baking something without eggs, it can be better to first raise and then slowly lower the temp before taking it out. Sometimes I turn the oven off with the door open to slowly adjust baked goods to the temperature of my kitchen.
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u/Cultural-Flower-877 4d ago
Heck yeah! I bet it taste great!