Raw Pumpkin ‘Cheesecake’ V+GF
Servings Prep Time
12slices 12hours
Servings Prep Time
12slices 12hours
  • 1 1/4cup Oats(Gluten Free)
  • 1/2cup Pecans(+ 1/4 cup for Decoration)
  • 3tbsp Coconut Oil(I use Nutiva)
  • 3tbsp Blackstrap Molasses(Organic)
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Ginger
  • 2 1/2cup Cashews
  • 1 1/4cup Pumpkin Puree(Organic)
  • 3tbsp Lemon Juice(Fresh)
  • 1tsp Vanilla Extract
  • 1/2tsp Ground Cinnamon
  • 1 3/4tsp Pumpkin Pie Spice
Whipped Cream
  • 1can Full Fat Coconut Milk(Separated)
  • 1 tsp Vanilla Extract
  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!