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
3 tbsp cornstarch or arrowroot starch
3/4 cup raw cane or coconut sugar
1 tsp cinnamon
1/2 cup vegan whipped cream
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 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!