Raw Pumpkin Pie Cheesecake
Photo & Recipe by Nutrition Stripped
Ingredients for Filling:
1½ cans organic pumpkin puree (15 oz. cans)
2 cups raw cashews
1½ cups maple syrup
2 tablespoons Conscious Coconut Oil
1 tablespoon pumpkin pie spice (blend)
Pinch of sea salt
Ingredients for 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
Directions for 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.
Directions for 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.
½ cup raisins or dates
½ cup coconut milk
½ cup warm water
1 cup pumpkin puree or applesauce
1 tsp vanilla
1 cup coconut flour
2 Tablespoons of cinnamon
½ tsp each of nutmeg, cloves and sea salt
1 teaspoon each of baking soda and baking powder
1 cup crushed pineapple
¾ cup Conscious Coconut Oil
2 cups grated carrots
½ cup shredded coconut
¼ cup honey (optional)
Extra Organic coconut milk or pineapple juice to thin if needed
1 package of cream cheese
¼ cup Earth Balance butter
¼ cup honey or stevia to taste
1 teaspoon vanilla
Preheat oven to 350 degrees.
In a blender or food processor, combine the raisins/dates, coconut milk and warm water and blend until smooth. This will create a sweet liquid base for the batter.
Add a dozen eggs and vanilla and blend until smooth.
Add pumpkin puree or applesauce and blend until smooth.
Pour into a large bowl and add coconut flour, cinnamon, nutmeg, cloves, sea salt, baking powder and baking soda and mix well until well incorporated.
Add coconut oil and mix well.
By hand, stir in grated carrot, shredded coconut and crushed pineapple and honey if using. (Can also wait and drizzle honey on top after baking if using)
Add extra coconut milk or pineapple juice if needed to thin. It should be spreadable but not liquid and pourable.
Grease a 9×13 baking dish with butter or coconut oil and spread batter in.
Bake at 350 degrees for 60-90 minutes, until middle is set and no longer soft. Coconut flour takes a while to bake, so be patient. You might also need to reduce heat and cook longer, depending on your oven.
When done baking, remove and let cool.
Mix icing ingredients and spread over cake just before serving.