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Regina's Pumpkin Cheesecake Pie, (No-Bake, Dairy-Free, Gluten-Free)

This easy no-bake pumpkin cheesecake pie combines creamy pumpkin puree, dairy-free cream cheese, warm pumpkin pie spices, and a gluten-free graham cracker crust. A deliciously simple fall dessert with all the cozy flavors of pumpkin pie!
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Prep Time 10 minutes
Total Time 8 hours
Servings: 8
Course: Dessert
Cuisine: gluten-free, Vegan
Ingredients Method

Ingredients
  

  • gluten-free graham cracker pie crust storebought or homemade
  • 1 15-oz can pumpkin puree not pumpkin pie filling
  • 8 oz VioLife non-dairy cream cheese
  • 1/2 cup coconut brown sugar
  • 2 teaspoons pumpkin pie spice I use homemade
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice fresh-squeezed is best
  • 1 cup Country Crock non-dairy heavy whipping cream plus more for topping
  • 2 tablespoons tapioca starch
Topping
  • 1 cup Country Crock non-dairy heavy whipping cream
  • 1/4 cup coconut brown sugar OR pure maple syrup
  • fresh-grated nutmeg or ground nutmeg
  • 1 teaspoon pure vanilla extract

Method
 

  1. 1: Beat cream cheese until completely softened.
    2: Add pumpkin puree, coconut brown sugar, vanilla, spices, salt, tapioca starch, and lemon juice. Beat until creamy.
    3: Fold in whipped cream.
    4: Spoon into the pie crust and smooth the top.
    5: Refrigerate for 6-8 hours or overnight, if you can wait that long!
Topping
  1. Before serving, whip the Country Crock non-dairy heavy whipping cream, and sweeten to taste. Add vanilla. Spread over the top of the pie. Use a plainer and whole nutmeg to grate fresh over the pie, or sprinkle ground nutmeg over the top.
    Slice and serve.