Inspired by this non-vegan recipe from the Whole Foods website, I tried my hand at a vegan version of this delicious concoction. Have at it.
This rich and creamy pumpkin dessert features pretzel crisps to make the sweet and salty crust.
Preheat oven to 350°F. Butter a 9- x 13-inch baking dish; set aside. In a medium bowl, combine crumbs, butter and 2 tablespoons brown sugar, and then press firmly into prepared dish to cover the bottom evenly. Bake for 10 minutes; set aside to let cool.
In a large bowl, beat together pumpkin, Dr. Cow Cashew Cheese, 3/4 cup brown sugar, vanilla, 1 1/2 teaspoons cinnamon and cloves with an electric mixer until smooth and creamy, 3 to 4 minutes. Pour evenly over cooled crust; set aside.
In a large, clean bowl, beat mimiccreme and remaining 2 tablespoons brown sugar until stiff peaks form. Drop onto pumpkin mixture in dollops, then use a table knife to swirl the two together. Scatter pecans over the top, dust with remaining 1/4 teaspoon cinnamon, cover and chill for 8 hours, or overnight.