A creamy, flavorful, multi-layer yummy dessert. Your guests will be surprised that it is vegan – keep it a secret if you don’t want to ruin the moment. It is the cheesecake-like texture which sets it apart from other pumpkin pies. Make sure you refrigerate once baked and cooled. The colder it gets the better the texture. Three hours before serving is minimum. This recipe is an adaptation from Nava Atlas’s book Vegan Holiday Kitchen. Serve with vegan whip cream to go all the way.
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