This vegan pumpkin cheesecake could fool anyone with its rich texture, spices, graham cracker crust, and whipped cream. Perfect vegan Thanksgiving dessert.
Remove your can of coconut milk from the fridge and flip upside down. Use a can opener to open the can and pour off clearish liquid that will be sitting on the top--reserve for another use (this is coconut water, excellent in smoothies!). Scoop out the remaining coconut cream into the chilled medium-size bowl. Whip the coconut cream using an electric mixer or handheld beaters. Add a pinch of sugar or other sweetener and a dash of vanilla extract and stir 'til combined. Spoon onto individual slices of pumpkin cheesecake and serve.
Sprinkle with a light touch of cinnamon to serve, if desired.