maple cream pumpkin pie with buttery gingersnap crust

My pie is made. The appetizer (you still have time to make this amazingness) and the salad (ooh, nostalgia!) will be made today.

The other dessert is made.

The ginger cranberry sauce was made. Then eaten. Then made again. Whew.

The champagne is chilling for brunch mimosas tomorrow, and the decks of cards are ready for playing after dinner.

The smell in the kitchen when the first ingredients of our family dressing recipe come together – that scent is the start of the holiday season for me!

The dressing will be served in that faded yellow Pyrex bowl that has been in our family for generations, and at every holiday table of my life.

When it comes to carving the turkey, I will sit and imagine this scene through the years – seven year old Kristina perched on a stool watching Uncle John in my grandparents kitchen, twelve year old Kristina hovering around Grandpa Z and the electric knife, thirty year old Kristina watching my parents standing close and working together… even if I do not eat the turkey, I have many memories around it.

Three dachshunds running around…

The annual viewing of National Lampoons Christmas Vacation…

This year I get to have so many loved ones in the same room all day – Jason, my brother, my Dad, my mom and step-dad, one sister will be there while one will not (we will miss you guys, Kelly!), and with good memories, laughter and old stories retold, others will be there in spirit – Grandpa and Grandma Z, Uncle Dudley…

I am thankful for so much.

maple cream pumpkin pie

dairy, egg, and gluten free, vegan

makes one pie (9 inch spring-form pan)

gingersnap crust:

8 ounces gluten free gingersnap cookies
1/3 cup pecans
1/3 cup butter (vegan, soy free), melted

Crumble cookies in food processor. Combine 2 cups cookie crumbs with melted butter. Press into prepared (greased sides and parchment lined base) spring-form pan, set aside.

maple cream pumpkin filling:

16 ounces cream cheese (vegan)
1/3 cup maple syrup
1 tablespoon vanilla paste
1 tablespoon molasses
2 tablespoons pumpkin pie spice 
1 (16 ounce) can pumpkin puree

In food processor, pulse to combine cream cheese, maple syrup, vanilla, molasses and pumpkin pie spice. Add pumpkin puree, continue to process until smooth. Pour over gingersnap crust, smooth into an even layer, hit pan against counter to release bubbles. Bake at 350 for 55-60 minutes. Turn oven off, leave cake in oven with door open another 20-30 minutes. Remove, cool completely before covering and storing in refrigerator.

Happy Thanksgiving. Thank you.

 

Tagged as: maple cream pumpkin pie, maple cream pumpkin pie with gingersnap crust, pumpkin cheesecake, Thanksgiving, Thanksgiving recipes, vegan pumpkin cheesecake, vegan pumpkin pie