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Paleo Vegan Pumpking No-Cheesecake

Pumpkin No-Cheesecake

Dairy free, grain free, gluten free, refined sugar free
Course Dessert
Cuisine American
Keyword dairy free, gluten free, paleo, pumpkin
Cook Time 40 minutes
Servings 12
Author Juli

Ingredients

Crust Ingredients

  • 1 C pecans
  • 1/2 C other nuts walnuts, almonds, hazelnuts or a combination
  • 2 dates
  • 2 T coconut oil
  • 1/2 tsp salt

Cashew Cream Ingredients

  • 2 1/2 C cashews
  • 4 C Boiling water
  • 1/2 C coconut milk
  • 2 1/2 T Lemon juice

Pumpkin filling ingredients

  • 1 1/2 C Pumpkin puree fresh or canned
  • 1/4 C coconut sugar
  • 1 T pumpkin pie spice
  • 1 tsp cinnamon
  • 1/4 C maple syrup
  • 1/2 C + 2 T coconut oil melted
  • 2 tsp vanilla
  • 1/4 tsp salt

Instructions

Instructions

  1. Preheat oven to 325
  2. Line a 9” springform pan with parchment paper. Cut a circle for the base, and two strips lengthwise to line the sides
  3. Set cashews to soak in 4 cups of boiling water, allow at least 30 minutes to soak, longer is fine. You can soak them overnight in the fridge if you want so they’re ready to go.

  4. While the cashews are soaking work on the crust. Add all the crust ingredients to a food processor. Process until well combined and the crust holds together like a dough.

  5. Press the crust into the bottom of the parchment lined springform pan with fingers, use a flat bottomed glass to further press and smooth the crust.
  6. Bake in 325 oven for 10 minutes
  7. Set aside to cool
  8. Drain and rinse the soaked cashews. Add to a high powered blender with 1/2 cup of coconut milk and 2 1/2 tablespoons of lemon juice. Blend until creamy smooth.
  9. Add the rest of the pumpkin filling ingredients to the blender and blend until completely combined.
  10. Fill the springform pan with the blender contents and freeze for 4-6 hours until set.
  11. Remove from freezer and let sit at room temperature for 30 minutes before serving. *
  12. To serve, garnish with coconut whipped cream and crushed nuts, a dash of cinnamon and coconut sugar and a little pinch of salt.

Recipe Notes

* If you freeze it for longer than 6 hours, you will want to get it out of the freezer and move it to the refrigerator about 2 hours before serving, then set it out at room temp for about 30 min. I often freeze it over night (or longer) and then move it to the fridge the day I’m going to serve it.