It’s Thanksgiving this weekend in Canada and I am so excited to share this recipe with you! Pumpkin cheesecake is one of my absolute favourite desserts and this is a much healthier version of my favourite treat. Enjoy this yummy dessert along side a cup of tea while spending time with those you love. Enjoy!

Yield: 8-10 servings

Crust Ingredients:

1 cup of walnuts
1 cup of pecans
2 Tbsp of coconut oil
1/2 tsp of sea salt
1/2 cup of coconut sugar

Nutmeg Topping Ingredients:

3 cups pre-soaked and drained raw cashews
1/4 cup freshly squeezed lemon juice (approx. 1 lemon)
3/4 cup almond milk
1 Tbsp vanilla extract
6 Tbsp maple syrup
1 tsp nutmeg

Pumpkin Filling:

1 1/2 cups pumpkin puree
2 Tbsp maple syrup
1/2 cup coconut oil (heated until liquid)
1 tsp cinnamon
1/4 tsp allspice
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp nutmeg
1 Tbsp coconut sugar

Method:

1. Prepare a 9″ springform pan by greasing it with coconut oil and set aside.

Directions for the crust:

1. In a high-powered blender or food processor chop the walnuts and pecans until they resemble fine crumbs. Do not over process or you’ll have nut butter!
2. Add in the coconut oil and coconut sugar until just combined.
3. Pour crumbs into the springform pan and pat down evenly to cover the bottom completely.
4. Place in the freezer to cool while making the pie filling.

Directions for Nutmeg Topping:

1. In a vitamix or high speed blender add cashews, lemon juice, almond milk, vanilla and maple syrup. Mix on high speed for 2-3 minutes until smooth.
2. Take 1 1/2 cups of this mixture and put in a separate bowl. Whisk in 1 tsp of nutmeg and set aside.

Directions for Pumpkin Filling:

1. To the remaining cashew mixture (remaining in the blender) add pumpkin, maple syrup, coconut oil, spices and coconut sugar. Blend on high for 2 mins until smooth.
2. Remove crust from the freezer and pour pumpkin filing into the springform pan. Put this in the freezer for 10 minutes to cool.
3. After 10 minutes remove cheesecake from the freezer and gently pour nutmeg topping over the cooled pumpkin filling being very careful not to mix the two together. Cover the top of the pan with plastic wrap and then put the cheesecake back into the freezer for 4-5 hours to set. Transfer the cheesecake to the fridge to store until ready to serve.