My daughter made a pumpkin cheesecake and we topped it with Soy Whipped Cream.
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package Tofutti cream cheese
1/4 teaspoon vanilla
3/4 cup sugar
1/2 cup Gluten Free Bisquick Mix
1 1/2 teaspoons pumpkin pie spice
Heat oven to 350 degrees. Spray a 9 inch glass pie plate or cheesecake pan with cooking spray. In a food processor, place all ingredients and process on high until smooth. (Or beat in medium bowl with hand beater 2 minutes). Pour into pie plate or cheesecake pan. Bake 45 minutes. Cool Completely, about 1 hour and refrigerate at least 3 hours until chilled. Serve with soy whipped topping. Store covered in refrigerator.