I will never deny the fact one of my favourite parts of fall is the pumpkin palooza. I have to cut myself off pumpkin spice lattes every year just because I know they are filled with junk (insert white girl joke here). When it comes down to it though, nothing beats real pumpkin desserts. I grew up with a mom who is an INCREDIBLE baker, and so i'm a bit of a pie snob.
I have experimented with cashew cheesecakes in the past, and have always loved using this versatile nut in cooking, but never thought to combine pumpkin and cashew. The cashews provide a creaminess that lends perfectly well to the sweet squash taste of the pumpkin. Throw in some spices (hello cardamom!) and you have yourself a delicious and nutritious cheesecake! Did I mention it is also "restricted-diets" friendly: Gluten-free, dairy-free, vegan, paleo. Rejoice!!
Heavenly Pumpkin Cheesecake
Makes one 9 inch cheesecake
Gluten-free, Vegan, Paleo, Dairy-free
For the crust:
1.5 cups coconut flour
3 TBSP melted coconut oil
2 TBSP pure maple syrup
pinch of sea salt
Mix all three ingredients in a bowl until a shortbread dough like consistency is formed. Press into a parchment paper lined spring form pan (or other pie pan), and set aside.
For the pie:
1 cup raw cashews (soaked in water for at least 1 hour and then drained)
1 can of pumpkin puree
1/2 cup maple syrup
1/4 cup melted coconut oil
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1/4 tsp ground cloves
pinch of sea salt
Blend all ingredients in a blender until very smooth. Pour over crust, ensure the filling is evenly distributed and smoothed out with a spatula. Place in the freezer for 5-6 hours (or overnight). The cheesecake can be kept in the freezer, or it can be moved to the fridge for a softer texture.
Let me know if you make this recipe!
What is your favourite fall dessert? Tell me in the comments below!