Vegan Pumpkin Cheesecake (Gluten Free)

INGREDIENTS

Mi-Del gluten free graham or gingersnap pie crust

12 oz

Daiya plain cream cheese* ((12 ounces = 1-1/2 containers Daiya cream cheese))

1/4 cup

+ 2 Tablespoons canned pumpkin puree

1/4 cup

+ 2 Tablespoons powdered sugar

1 1/4 tsp

pumpkin pie spice blend

1 1/2 tsp

vanilla extract

9 oz

So Delicious CocoWhip ((9 ounces = 1 container))