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Today I’m very excited to be sharing a recipe from my newest book Sweet Eats for All . I chose this one hoping it would be just in time for Thanksgiving, as it boasts two of my all-time faves (pumpkin + cheesecake) for this special holiday.
I’m super psyched as I can finally and officially announce that Sweet Eats for All is now available for purchase! After 2 + years of writing, photographing, and testing, this collection of recipes is ready to be released into the world. It’s now in stock on Amazon and available at booksellers internationally.
In this book, you’ll find 250 recipes for practically every dessert imaginable, from apple pie to tiramisu and everything in between. Seriously, I tried very hard to include every single classic style as well as new/innovative dessert I could think of without being redundant. :)
Here are just a few of my faves:
Each recipe is vegan (dairy-free, egg-free & animal-free) as well as gluten-free. Plus, each recipe is also labeled if it is corn free, nut free, soy free and bean free. And for all of you who love dessert but don’t love refined sugar, there’s an entire chapter dedicated to refined sugar free treats as well.
I took great care in writing this book and have compiled everything that I’ve picked up from my 20+ years slinging sugar. It contains a ton of classics and just as many new twists that will satisfy every kind of sweet tooth. I had a blast writing this book and I owe a huge thank you to all my amazing testers, and to you my dear readers, for helping this book come to life.
I hope you’ll consider purchasing a copy for yourself or a loved one–I will be incredibly grateful!
♥ Please and thank you! ♥
…and now, onto the recipe!
What could be more apropos for autumn than this flavor combo? If you’re looking for a wonderful alternative (or addition!) to Pumpkin Pie on Thanksgiving, look no further.
Recipe courtesy of my publisher, DaCapo Press
CRUST
FILLING
YIELD: 12 SERVINGS
This looks amazing. Thanks for sharing the recipe. Great for the holiday. Will have to make this for sure…maybe for a family gathering or for a vegan potluck.
[…] Pumpkin Pecan Cheesecake […]
You make me sooooo very happy. I have gluten free cookbooks. I have vegan recipes. Now I have one book with both!
aw, this comment makes me soooo happy, Sonya! Thank you! :)
Hi Allyson, I’m not worried about gluten free and don’t have brown rice flour on hand, so I planned on using white whole wheat flour for this…do you think it will be an issue?
thanks!
that should work, Olivia! Best of luck and happy Thanksgiving!!
Thank you! Another question, I’m using the shelf stable silken firm tofu (they were out of the refrigerated) and its 12.3 oz. is this correct amount?
yes, Olivia–that will work. :)
I am so excited for this cookbook!
Thank you, Shannon! I’m excited that you’re excited!
Wow, congrats! Great news and the recipes look amazing! Perfect way to impress vegan-style at family gatherings and work potlucks. Thanks!
thank you so much Christine! xo!
Wonderful news! Congrats! I just picked up a copy. I can’t wait to receive it–that Pistachio Rose Cheesecake is right up my alley! Happy Thanksgiving, Allyson!
Thanks, Bonnie!! I truly hope you enjoy the book! Happy Thanksgiving to you too!