Raw Pumpkin ‘Cheesecake’ V+GF

Another pumpkin recipe… I know. But it’s so-freaking-good! I celebrate both Easter and Passover as my family has a side of Christianity and another of Judaism, I get the best of both worlds.
It’s a great opportunity to make a variety of different dishes for all my favourite people. I have food allergies, Crohn’s disease, and veganism among my immediate family, aunts, uncles, and grandparents so it’s an opportunity to get creative! I developed this delicious raw, vegan, and gluten free ‘cheese’cake and it’s better than the real thing! And better for you having no refined sugars, flours, or dairy.

I am honestly so excited for you to try this, please let me know what you think!

Print Recipe
Raw Pumpkin 'Cheesecake' V+GF
Course Dessert
Cuisine Vegan
Prep Time 12 hours
Servings
slices
Ingredients
Crust
  • 1 1/4 cup Oats (Gluten Free)
  • 1/2 cup Pecans (+ 1/4 cup for Decoration)
  • 3 tbsp Coconut Oil (I use Nutiva)
  • 3 tbsp Blackstrap Molasses (Organic)
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Ginger
Filling
  • 2 1/2 cup Cashews
  • 1 1/4 cup Pumpkin Puree (Organic)
  • 3 tbsp Lemon Juice (Fresh)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • 1 3/4 tsp Pumpkin Pie Spice
Whipped Cream
  • 1 can Full Fat Coconut Milk (Separated)
  • 1 tsp Vanilla Extract
Course Dessert
Cuisine Vegan
Prep Time 12 hours
Servings
slices
Ingredients
Crust
  • 1 1/4 cup Oats (Gluten Free)
  • 1/2 cup Pecans (+ 1/4 cup for Decoration)
  • 3 tbsp Coconut Oil (I use Nutiva)
  • 3 tbsp Blackstrap Molasses (Organic)
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Ginger
Filling
  • 2 1/2 cup Cashews
  • 1 1/4 cup Pumpkin Puree (Organic)
  • 3 tbsp Lemon Juice (Fresh)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • 1 3/4 tsp Pumpkin Pie Spice
Whipped Cream
  • 1 can Full Fat Coconut Milk (Separated)
  • 1 tsp Vanilla Extract
Instructions
  1. Preheat your oven to 350 degrees and line your cake pan with parchment paper.
  2. Place all of the crust ingredients into a food processor and mix until sticky and well combined. Press into the cake pan and bake for 15 minutes. Let cool.
  3. Take your cashews and pumpkin filling and blend on high in your food processor until well combined. Then, add the rest of the ingredients until you get a creamy texture (1-2 minutes).
  4. Once your crust is cool, add your filling and smooth it down with a spatula evenly. Place in your freezer for 2 hours or in the fridge overnight.
  5. To make your whipped cream, place your can of full fat coconut milk in the fridge over night, this will separate the water and the milk. Use the coconut water for smoothies or drinking but you won't need it for this recipe 🙂 Using a hand mixer, mix your coconut milk and vanilla for 1 minute. Add to your pie or serve on the side!
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