(1) I substituted Trader Joes' Vegan Cream Cheese for dairy cream cheese;
(2) I substituted 1 t chia seeds and 2 t water for each egg in the original recipe; and
(3) I substituted Califia Almond Creamer for dairy cream.
Then, I cooked according to the regular instructions and I found, after a bit of trial and error, the one other thing you have to do is cook longer - like, actually, double the cooking time. For some reason, it just takes a lot longer for this vegan version to firm and set. So, after all, here is my recipe and I think it's delish, if I do say so myself. If you try it, please let me know your thoughts!
8 oz package of vegan cream cheese (I used Trader Joe's Vegan Cream Cheese)
15 oz pure pumpkin puree
3 T stevia or 1/3 c xylitol for sweetness or 1/4 cup agave for sweetness
1/2 cup almond milk creamer (I used Califia Farms Almond Milk Creamer)
A pinch of vanilla
1 t cinnaomon
1 t allspice
1 t nutmeg
1 t Pumpkin Coffee grinds (I used Trader Joe's Pumpkin Coffee) - OPTIONAL
4 t chia seeds mixed with 8 t water
Pre-heat your oven to 350 F.
Mix 4 t chia seeds mixed with 8 t water and set aside for 5 minutes
Put everything together in a blender and blend it up!
Pour it into a round glass baking dish (you can do a crust or not; I'm very simplistic about crusts - I just used a mortar and pestle to grind up a couple graham crackers and mixed it with some coconut oil and patted it into the dish for a crust).
Bake 2 to 2 1/2 hours. Yes, it's a long time. Set aside for 30 minutes to cool and stick it in your fridge overnight. The next day, EAT! The hardest part about the whole thing is waiting overnight to eat it when your whole house smells like delicious pumpkin spicy goodness.