Yield: 6 to 8 servings

1 packet (sleeve) graham crackers, finely ground

4 Tbsp coconut oil, gently warmed

16 oz nondairy cream cheese, room temperature

1 cup powdered sugar

⅓ cup pumpkin puree

1 Tbsp pumpkin pie spice

½ tsp salt

In the food processor, grind the graham crackers until they are as fine as possible. Add the coconut oil and pulse to combine. Transfer the mixture to an 8-inch springform pan and firmly press into an even layer, bringing the mixture about 1 inch up the sides of pan. Transfer to the fridge to chill while making the filling. In a mixer with a paddle attachment, or using a hand beater, mix the nondairy cream cheese, powdered sugar, pumpkin puree, pumpkin pie spice and salt until smooth and uniform. Pour into the prepared crust and smooth into an even layer. Transfer to the fridge and chill for 3 hours, or overnight. When ready to serve, remove the outer ring of the springform pan. Slice and enjoy.       

Recipe and photo courtesy of Caroline Schiff, a James Beard-nominated executive pastry chef.