(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat oven to 350°F. Lightly grease an 8”x11” baking dish with Country Crock® Plant Butter.
Combine cake mix, 1/3 cup Country Crock® Plant Butter, and 1/4 cup pumpkin puree until no dry lumps remain. Press evenly into the bottom and up the sides of the prepared baking dish and set aside.
Melt remaining 1/2 cup Country Crock® Plant Butter. In a large bowl, beat the plant based cream cheese and remaining 1 1/2 cups pumpkin puree until smooth. Add the brown sugar, cornstarch, cinnamon, salt, nutmeg and ginger. Lastly, mix in the remaining melted Country Crock® Plant Butter and vanilla.
Pour pumpkin mixture over the cake base and bake until the middle is set and sides are golden, about 40-50 minutes.
Let stand for 15 minutes before cutting. Serve warm or chilled and with coconut or other plant based whipped cream if desired. Enjoy!
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