Pumpkin Spice Cheezcake (No-Bake)

Yield: 8 servings Prep Time: 20 minutes Set Time: 8 hours

Ingredients:

1 9-inch Graham Cracker Crust

1 cup maple syrup

8 ounces plant-based cream cheese

1 cup canned pumpkin puree

2 teaspoons cinnamon

½ teaspoon nutmeg

¼ teaspoon salt

½ teaspoon ginger powder

2 teaspoons vanilla extract

3 Tablespoons psyllium husks

Directions:

Prepare graham cracker crust if not already prepared. Set aside.

Combine the remaining ingredients in a high-powered blender and blend until creamy smooth. (If high power blender is not available place in large mixing bowl and beat with an electric mixer until smooth and well mixed.)

Pour into prepared pie crust. Smooth top and chill for at least 4 hours but 8 hours is best.

Variations: Cinnamin and Nutmeg Substitute: 1½ teaspoon coriander powder, ¾ teaspoon cardamom powder, 1/8 teaspoon cayenne powder, optional.

Nutritional Facts per 1/8 of pie: Calories 215 Fat 8 g Sodium 140 mg Carbohydrates 37 g Fiber 4 g Protein 3 g Calcium 60 mg Iron 1 mg Potassium 170 mg Phosphorus 55 mg	Grocery List: _____ Graham Cracker Crust _____ plant-based cream cheese _____ 15-ounce can pumpkin puree, organic _____ cinnamon, ground _____ nutmeg, ground _____ ginger powder _____ pure vanilla extract, non-alcoholic _____ 100% pure maple syrup _____ Celtic salt _____ psyllium powder

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