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Raw Pumpkin Pie Cheesecake

McKel Hill, MS, RD, LDN
A delicious raw pumpkin pie cheesecake made from pumpkin puree, cashews, and a chewy crust. Gluten-Free, Vegan, Raw.
Prep Time 5 hrs
Total Time 5 hrs
Course Dessert
Servings 12

Ingredients
  

  • FILLING //
  • cans organic pumpkin puree 15 oz. cans
  • 2 cups raw cashews
  • cups maple syrup
  • 2 tablespoons organic coconut oil
  • 1 tablespoon pumpkin pie spice blend
  • pinch of sea salt
  • CRUST //
  • 1 cup dates pitted and chopped
  • 1 cup raw almonds ground
  • 1 cup raw walnuts ground
  • ½ cup hazelnuts ground
  • ½ cup shredded coconut unsweetened
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon freshly grated nutmeg
  • pinch of sea salt

Instructions
 

  • CRUST //
  • Combine all ingredients in a food processor or high speed blender until combined. The desired texture is a chunky and sticky “dough”. You should be able to squeeze the dough in your fingertips and it create a firm crust.
  • In a spring form tart pan (I used 12in.), pour the crust mixture into the bottom and spread evenly.
  • Firmly press and crust into and around the sides of the tart pan until a thick bottom layer has been created.
  • Freeze for at least 3 hours.
  • While you’re waiting for the crust to harden, start making the filling.
  • FILLING //
  • Combine all ingredients into a high speed blender starting with the cashews first, then adding in remaining ingredients. A high speed blender will be the best option as this mixture is very thick and creamy.
  • Set mixture aside in a small mixing bowl in the fridge.
  • When your crust is done chilling, pour the filling mixture into the tart pan using a spatula to evenly spread the filling mixture.
  • Freeze the whole pie for at least 2 hours prior to serving.
  • When you’re ready to serve, thaw at room temperature for about 30 minutes or until the pumpkin pie filling is thick, creamy, and cool- it should not be frozen.
  • This will keep very well in the freezer if you have leftovers.
  • Garnish with Coconut Whipped Cream (recipe on my blog).
  • Top with fresh cinnamon and nuts of your choice.
  • Enjoy!

Notes

If you leave the pie out for too long at room temperature it will be too soft