1. Preheat oven to 325 degrees Fahrenheit. 2. Mix "cream cheese," sugar, vanilla, and arrowroot powder/cornstarch. 3. Add "sour cream" and mix. 4. Mash or blend pumpkin into mixture (blending will make for a smoother texture, but is not necessary. Just mash really well with fork or potato masher if you don't have a blender or food processor.) 5. Add cinnamon, ginger, and cloves; mix. 6. Pour into graham cracker crust. 7. Bake for 35-40 minutes until top is lightly "toasted" or browned. 8. Refrigerate for 6 hours or overnight until chilled and firm. 9. Serve plain or garnish with vegan whipped topping+cinnamon and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
