Costume and Party SuperCenter

2 egg replacers (2 TBL Bob’s Red Mill Egg Replacer whisked with 6 TBL water)
1 1/4 cup Silk Pumpkin Spice drink (seasonal at Whole Foods)
2/3 cup sugar
1 tsp pumpkin pie spice
1/2 tsp sea salt
1 can (15 oz) pumpkin (do not use pumpkin pie filling)
1 9-inch unbaked frozen pie crust (Wholly Wholesome dairy-free)

Preheat oven to 425 degrees F. In a large bowl, whisk together prepared egg replacer and Silk. Add in sugar, spice, and salt and whisk to combine. Add pumpkin and whisk until smooth.

Place frozen pie crust on cookie sheet. Pour mixture into unbaked frozen pie crust. Bake for 15 minutes, then reduce heat to 350 degrees F, leaving pie in the oven, and bake an additional 50 minutes. Cool on counter and then refrigerate over night. Enjoy with non-dairy whipped topping (SoyaToo)

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3 large boxes (3.8 oz each) Dr. Oetker Organic Vanilla Pudding
4 1/2 cups Silk Soy Very Vanilla
2 10.14 oz boxes of SoyaToo Soy Whip (fridge section, whip until firm peaks formed  & refrigerate until ready to use)
1 box Graham Crackers (*honey free)

Cook pudding on stove according to box directions, except use only 4 1/2 cups of Silk until pudding thickens. Chill pudding in frig before combining with soy whip. Once pudding is chilled, stir and fold in prepared whipped topping (use 3/4 and save 1/4 for tomorrow mornings berries) with the chilled pudding. In a 9×13 pan, layer graham crackers, half the pudding/whipped topping mixture, then another layer of graham crackers, rest of pudding/whipped topping mixture, and a final layer of graham crackers. (crackers, pudding, crackers, pudding, crackers).  Set aside.

 Topping:
 1 cup sugar
 ½ cup Earth Balance
 1/3 cup Silk Soy Vanilla
 2/3 cup chocolate chip morsels

In a large sauce pan melt earth balance then add sugar and silk. Stir together and bring to a boil. Once at a strong boil, let boil for 1 minute (will rise and look frothy) while stirring. Turn off stove and add in chocolate chips and stir until completely melted and chocolate is smooth.  Pour melted chocolate over top layer of graham crackers.

Cover with foil and chill in frig overnight. Make this at least 1 night before you want to serve. The longer it sits the better it is.

Costume SuperCenter

1 Arrowhead Mills graham cracker pie crust (honey, dairy & egg-free)
3 8oz containers dairy-free cream cheese (Follow Your Heart Vegan Gourmet)
3/4 cup white granulated sugar
3 egg replacers (Bob’s Red Mill whisk together 3 TBL egg replacer with 9 TBL of water)
1 tsp lemon juice
1 tsp vanilla extract

In a large bowl or stand mixer, beat cream cheese and sugar until combined. Add in prepared egg replacer, lemon juice, and vanilla. Beat until smooth and well combined, scrapping down the sides in between. Place crust on a baking sheet to catch any spills and pour mixture into crust. Bake 350 degrees F for 50 minutes.

Note: The top will appear slightly golden and set, but will be liquidy underneath. Carefully remove from oven once done and let stand to cool. Refrigerate for 6 hours before serving. Optional: top with fresh berries and dairy-free whip!

Variations from above recipe:
Chocolate Cheesecake:
Crust– see recipe below and sub crackers with chocolate cookie crumbs and do not use the brown sugar.

Filling– do not use the lemon juice. Melt 3/4 cup dairy-free chocolate chip morsels (I like Whole Foods 365 brand vegan green package), stir until smooth and completely melted, then add to cream cheese mixture before pouring into crust.

Key Lime Cheesecake:
Filling– do not use the lemon juice. Add 1/3 cup freshly squeezed key lime juice and 1 TBL lime zest to cream cheese mixture before pouring into crust. Bake an extra 10 minutes. Once done, turn off the oven, open the oven door half way and let the cheesecake sit in the oven for 30 minutes before removing.

Basic Crust (use instead of Arrowhead Mills graham crust):
3 TBL Earth Balance, softened (dairy-free butter)
3 TBL brown sugar
1 1/4 cup crushed honey-free graham crackers or plain shortbread cookies dairy-free

Mix together Earth Balance and brown sugar. Add in crushed graham crackers or cookies. Combine and press into bottom of lightly greased 9″ pan (spring form works best).