Ingredients
Frozen Graham crust- gluten free if desired ( this recipe makes a lot of mixture you could probably make two) 3/4 cup dairy free heavy whipping cream (I used silk) 3 packages dairy free cream cheese 8oz each, room temperature
(I used a combo of kite hill and Oatly dairy free cream cheese)
1 1/2 cups pure pumpkin puree
1 3/4 cups powdered sugar
1 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg 1 teaspoon vanilla dairy free whipped cream for garnish if desired
Instructions
Thaw graham cracker crust
In a medium bowl, whip cold cream until stiff peaks form. Set aside.
In a large bowl, beat cream cheese with an electric mixer until smooth. (I didn't have a mixture so I put the cheese in the microwave for a second so it was easier to mix by hand) Add the pumpkin and beat until combined, scraping down the sides as necessary.
Add the sugar, pumpkin pie spice and vanilla and beat on medium-low with an electric mixer until combined, scraping down the sides of the bowl as necessary.
Use a spatula to gently fold in whipped cream until no white streaks remain.
Pour filling into pan, smooth the top, cover lightly with foil or plastic wrap and refrigerate until set, about 8 hours or overnight. (the longer the better before serving or place in freezer before serving but be sure to let it sit for at least 7 hours first)
Garnish with dairy free whipped cream if desired and serve.
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