Servings: 6-8

Ingredients:

For the base:

7 oz Graham crackers or digestive biscuits

1/4 melted vegan butter or refined coconut oil

For the filling:

1 1/2 cups pumpkin puree, homemade or storebought

2 8-oz tubs of vegan cream cheese

1/4 cup Laird Superfood Pumpkin Spice Creamer

3 tbsp cornstarch or arrowroot starch

3/4 cup raw cane or coconut sugar

1 tsp cinnamon

For serving:

1/2 cup vegan whipped cream

Direction:

Step 1: Preheat oven to 325F. Oil the base and sides of an 8-inch spring-form tin and set aside.

Step 2: To make the base, place the Graham crackers in a food processor and process until you get a fine crumb. Add the melted butter and process again until evenly mixed. 

Step 3: Press mixture to the bottom of the spring-form tin. Use the flat bottom of a glass to get it even. Place in the fridge until needed.

Step 4: For the filling, combine the pumpkin puree, vegan cream cheese, Laird Superfood Pumpkin Spice Creamerr, cornstarch, sugar cinnamon in a bowl. Whisk until smooth and lump-free. 

Step 5: Pour mixture onto the base. Tap the baking tin gently onto the work surface to even out the top and get rid of any air bubbles.

Step 6: Place in the oven and cook for 60 minutes. Remove from oven and cool for 2-3 hours on the countertop, then place in the fridge for 3-4 hours or overnight to set

Step 7: To serve, pipe whipped cream on top of the cake. Slice and serve. Enjoy!