Vegan Pumpkin Pie Cheesecake

Add Your Review

Contributed by: Aneka Reid

Serves: 12

Time: Soak: 2 hrs. Prep: 30 min. Chill: 3 hours

A scrumptious vegan dessert that combines a traditional pumpkin pie with a no-bake, dairy-free cheesecake! Made using fresh pumpkin puree and a deliciously sweet blend of spices, this treat will have everyone wanting a piece!
More Information >>

In Stock

$0.00
A scrumptious vegan dessert that combines a traditional pumpkin pie with a no-bake, dairy-free cheesecake! Made using fresh pumpkin puree and a deliciously sweet blend of spices, this treat will have everyone wanting a piece!
More Information >>

PRODUCT INFORMATION

Ingredients

CRUST
• 1 cup raw almonds
• 1 cup raw walnuts
• ½ cup organic hazelnuts
• ½ tsp organic cinnamon powder
• ¼ tsp organic ginger powder
• ¼ tsp freshly grated whole organic nutmeg
• Pinch organic clove powder
• Pinch of fine Himalayan salt
• 1 cup organic dates, pitted and chopped
• ½ cup organic shredded coconut

FILLING
• 2 cups organic raw cashews
• 450g cooked pumpkin, mashed/pureed
• 1 cup organic maple syrup
• 2 tbsp organic coconut oil, melted
• 2 tsp organic cinnamon powder
• 1 tsp organic ginger powder
• ½ tsp organic nutmeg powder
• ¼ tsp organic allspice
• ¼ tsp organic clove powder
• Pinch of fine Himalayan salt

method

  1. Soak cashews in water for at least 2 hours prior to preparing the filling. Rinse well and drain. Note: You may wish to cook and puree your pumpkin while the cashews soak.

CRUST

  1. Combine almonds, walnuts, hazelnuts and spices in a food processor and pulse until nuts have broken up into a meal.
  2. Add all remaining crust ingredients. Process until well combined and you have created a chunky and sticky "dough".
  3. In a springform tart pan (approx. 12 inches), firmly press the crust mixture into the bottom and around the sides, until a nice even layer has been created.
  4. Freeze for at least 1 hour.
  5. While you are waiting for the crust to harden, start making the filling.


FILLING

  1. Add all filling ingredients to a high-speed blender - starting with the soaked cashews first, then add in remaining ingredients. Blend until well combined and you have reached a nice, thick and creamy consistency.
  2. Pour pumpkin mixture into a bowl and set aside to chill in the fridge, until the crust has finished freezing.
  3. Once your crust is ready, pour the pumpkin mixture into the frozen tart base and use a spatula to spread evenly.
  4. Freeze for at least 2 hours prior to serving.
  5. To serve, thaw at room temperature for approximately 30 minutes or until the pumpkin filling is thick, creamy, and still cool - not frozen.
  6. Garnish with fresh cinnamon and nuts of your choice.

NOTES:

  • Store any leftovers in an airtight container in the freezer.
  • If you leave the pie out for too long at room temperature it will become soft.
Gluten Free
Gluten Free
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
Paleo
Paleo
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

Have no questions.

Write Your Own Review

You're reviewing: Vegan Pumpkin Pie Cheesecake

How do you rate this recipe *
  1 star 2 stars 3 stars 4 stars 5 stars
Value
Quality
Price
Loading...