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Layered Pumpkin Pie Cheesecake

dessert recipes Oct 25, 2018

The Best Pumpkin Pie Recipe You Need to Make

This pumpkin pie cheesecake checks ALL the boxes!

Raw. Vegan. Gluten Free. Dairy Free. Refined Sugar Free. And totally easy to make.

Not to mention it's the perfect addition to the Thanksgiving table. And it gives you something to do with all those extra Halloween pumpkins. However, from scratch pumpkin puree is not necessary. You can definitely use boxed or BPA free canned pumpkin to save time!

Just Be Prepared for What Your Guests Will Say. . .

I LOVE the texture of the crust!

Wow, the sweetness is JUST RIGHT!

It really tastes like cheesecake - how did you make it?!

And. . .I want that recipe!!!

Yup, these are real reactions from my lucky taste testers.

I'm telling you, your guests will be saying the same things. And since this cheesecake is refined sugar free, using only a few dates and some maple syrup, you won't have anybody crashing after dessert. The balance of healthy fats with natural sweeteners will keep everyone's blood sugar nice and happy! So let's get to it.

Layered Pumpkin Pie Cheesecake

Gluten Free, Dairy Free, Sugar Free, Grain Free

Author: Jessica Yeager

Serves: 10-12

Ingredients

For the crust

2 cups pecans
1 cup shredded coconut
6 dates, pits removed
2 Tbsp maple syrup

For the Filling

3 cups cashews, soaked for 2 hours
1/2 cup maple syrup
1/2 lemon, peel & seeds removed
3/4 cup coconut cream
6 dates, pits removed
3 Tbsp coconut oil
1 Tbsp vanilla extract
2 1/2 cups pumpkin puree
1 tsp cinnamon
1/2 tsp pumpkin pie spice

Get the Goods

First make the crust

In a food processor, pulse together all ingredients until sticky and crumbly
Using a spring form pan, press mixture evenly into the bottom
Place in freezer to harden as you make the filling

Next make the filling

In a high powered blender, combine the cashews, maple syrup, lemon, coconut cream, dates, coconut oil and vanilla extract and blend until smooth
Remove crust from freezer and pour half of the vanilla mixture over the base
Place back in freezer to set the bottom layer
Continue making the pumpkin pie layer by adding the pumpkin puree, cinnamon and pumpkin pie spice to the blender (with the other half of the vanilla)
Once the vanilla layer sets (30ish minutes), pour the pumpkin mixture over top
Place back in the freezer to set for 4-6 hours or overnight
When ready to eat, remove from freezer and defrost in the refrigerator
Garnish with shredded coconut if desired
Eat well to live well! Buon appetito!

Notes

Coconut cream: I use Organic Heavy Coconut Cream by Let's Do Organic. You can also use the top from any canned coconut milk. Just place in the refrigerator for a few hours beforehand to separate the cream from the liquid.
Storage: This pie will keep in the refrigerator for up to a week, if it lasts that long.
Tip: Be sure the vanilla layer sets and is firm enough to pour the pumpkin pie mixture over top, otherwise it will blend together and you will have a beautiful orange swirl. Either way it will be delicious.
No spring form pan: You can also use a pie dish. But make sure it is nice and deep because the layers do stack up nice and high.
Naturally sweet: I love the subtle sweetness of this pie but be sure to taste test as you go to ensure your desired level of sweetness is reached.
For the lemon: You are not using just the juice, use the whole half of the lemon. Use a knife to peel off the skin, then remove any seeds and toss it in the blender.