Vegan Pumpkin Pie Cheesecake

Vegan Pumpkin Pie CheesecakeServes 12


1/2    lemon, juice of

1 c    Medjool dates

1/2 c pumpkin puree

1/2 c coconut milk, light

1/2 c maple syrup


1 tsp pumpkin pie spice or combination of cinnamon, nutmeg, cloves & ginger

1 pinch sea salt

1 tsp vanilla extract

2 tbsp coconut oil


1 c raw cashews

1 1/2 c pecans (finely chopped or ground)



  1. Blend dates and pecans to form a paste and put in prepared springform pan and place in the freezer to set.
  2. Set aside cashews and pour boiling water over to soften for approx 15 mins.
  3. Purée remaining ingredients along with the cashews until smooth.
  4. Pour over crust and then back in the freezer until set – 4-6 hrs.