Vegan Pumpkin Pie Cheesecake
 
Prep time
Cook time
Total time
 
This scrumptious dessert is a 3 layer masterpiece that will fool your cheesecake-loving friends. It's now been coined the 'finest dessert I've ever had' by my Grandma's friend at the dinner table. See for yourself, and I'll leave it at that.
Author:
Recipe type: Dessert, Thanksgiving
Cuisine: Thanksgiving, Autumn dessert
Serves: 8-10
Ingredients
Tools
  • Food Processor
  • Blender
  • Round 8-inch Springform Pan (or pie plate)
  • Spatula
1st Layer (Crust):
  • 2 cups pitted dates
  • 2 cups raw pecans
  • 1 tsp salt
2st Layer:
  • 3½ cups raw cashews (soaked overnight or soaked in boiling water for 2 hours, rinsed & drained)
  • ¼ cup coconut oil (melted)
  • ½ cup coconut milk (full fat from a room temperature can)
  • ½ cup dark maple syrup
  • 1 tsp vanilla extract
  • 1 tsp sea salt
3rd Layer:
  • Pumpkin Pie Spice (2 tbsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, ½ tsp cloves)
  • 1 can pumpkin purée, unsweetened
Coconut Whipped Cream:
  • 1 can chilled coconut milk (chilled in fridge overnight for best results)
  • 1 tbsp maple syrup
Topping:
  • Pecans
Instructions
  1. BEFORE you start: your cashews must be soaked and your coconut milk must be chilled at least a few hours each (overnight is best for the most creamy consistency).
  2. First, grease your pie plate with a light coating of coconut oil (it's easy to use paper towel to smear it all over the pan).
First Layer Crust:
  1. Blend dates on high in your food processor, until finely chopped.
  2. Add pecans and salt to the date dough in your processor. Blend on high until all ingredients are evenly distributed and consistent.
  3. Use wet hands to pack dough into an even crust covering the bottom of the plate.
  4. Put your crusted pie plate into the freezer while preparing the filling.
Second Layer:
  1. Melt your coconut oil first, then let cool a few minutes.
  2. In your blender, add cashews, coconut milk, maple syrup, salt, vanilla extract, and coconut oil. Blend on high. The longer it's blended, the more moist and creamy your filling will be.
  3. Remove your crusted pie plate from the freezer.
  4. Pour ONLY HALF of the blender’s contents over top of your crust. Use a spatula to spread it around in an even layer. Place this 2-layer pie back in the freezer (make sure it’s on a flat surface).
  5. Let it chill and solidify for at least 30 minutes.
Third Layer:
  1. Add pumpkin pie spices and pumpkin puree to the remaining cashew filling in the blender. Blend on high until the mixture becomes orange!
  2. Remove your pie plate from the freezer and pour the pumpkin layer over the top. Spread it evenly with a spatula.
Finishing:
  1. Freeze the 3-layer pie, on a flat surface in your freezer, for a minimum of 3 hours.
  2. Remove from freezer to countertop 20 minutes before your ready to serve.
  3. Press pecans into the top layer of the pie.
  4. Make the Coconut Whipped Cream: flip the chilled coconut can upside down, then open. Pour out the liquid into a jar (drink it!), and add the full fat coconut cream to your food processor with the maple syrup. Blend until creamy!
  5. To serve: If you're using a pie plate, use a butter knife to cut around the circumference of the pie. Top with coco whip and listen to the sound of mmmmm's.
Recipe by HookedOnPlants at http://hookedonplants.ca/2017/10/12/vegan-pumpkin-pie-cheesecake/