How about cheesecake? Dairy-free of course.
Pumpkin “Cheese”cake Tart
Don’t over mix the batter or you risk creating cracks in your finished tart.
2 cups crushed gingersnap cookies
3 tablespoons melted margarine
1/2 cup canned unsweetened pumpkin puree
1/2 cup sugar
1 (8-ounce) container tofu cream cheese, softened
1 large egg, at room-temperature
1 teaspoon grated orange zest
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1 cup non-dairy whipped topping
1 tablespoon bourbon (optional)
Garnish: gingersnap crumbs
Combine gingersnap crumbs and melted margarine and press in bottom and up sides of a 9-inch tart pan.
Stir together pumpkin and next 6 ingredients until combined. Pour into prepared tart pan.
Bake at 350 degrees 20 minutes or until center is still jiggly but set. Remove and cool on wire cooking rack. Chill until ready to serve.
Just prior to serving, stir together whipped topping and bourbon. Dollop onto individual slices.
Note: For testing purposes only, I used Tofutti Better Than Cream Cheese.