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Breanne Rice's Pumpkin Pie

www.instagram.com/breannerice | Blog Recipe

Makes: 1 x 8inch (20cm) cake

Serves: 4-6 people

Breanne Rice's Pumpkin Pie

This month's 
Featured Friend Interview: Breanne Rice may look familiar to you ... maybe you recognise her from The Bachelor, USA? Or perhaps it's her new documentary 'Too Ugly for Love'? Airing here in Australia on TLC.  But the majority of you probably recognise her from her make-up free Instagram selfie that went viral, where she finally shared with the world her skin condition, Vitiligo.

Breanne began a complete lifestyle change and supported her body with the proper nutrients for a healthy digestive tract when she was diagnosed at 19 with the autoimmune disease called vitiligo. Breanne began to lose pigmentation on her face and developed what seemed to be a book’s worth of food allergies. Once she took down her chronic inflammatory response to foods and addressed the health of her GI tract, all of her digestive issues started to work themselves out. Her skin began to receive some of it’s pigmentation back, and she was no longer in constant pain with digestive issues.

Through Breanne’s own struggle she developed a passion for nutrition to support digestion, immune and allergy. Breanne is now a certified Nutritional Therapy Practitioner through the NTA and works with clients all over the globe. She has been published in numerous national articles and magazines including Teen Vogue and People, and is a frequent guest on national television programs. Breanne loves sharing her story to inspire other women to love themselves, despite their insecurities. We are so lucky to have Breanne share her time with us today and are excited to have her as this months Featured Friend.

To view the full Featured Friend Interview click here!

Ingredients Crust

  • 2 cups pecans
  • 1 Tbsp maple syrup
  • 1/2 cup pitted dates
  • 1 tsp vanilla
  • 1/2 tsp cinnamon

Ingredients Filling

  • 1/2 cup Cashews (soaked overnight)
  • 1 cup macadamia nuts (soaked overnight)
  • 1/2 cup maple syrup
  • 1 cup canned fresh pumpkin puree
  • 1/4 cup raw artisana coconut butter (melted)
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1 tsp vanilla
  • 1 pinch of sea salt
  • 1/3 cup water

Ingredients Coconut whipped cream

  • 1 can full fat coconut milk chilled overnight
  • 1/2 cup pitted dates
  • 2 Tbsp maple syrup
  • 1 Tbsp cinnamon
  • 1 tsp vanilla


  1. Line an 8" (20cm) springform cake pan with parchment paper.
  2. Blend together Pecans and dates into a food processor until smooth.
  3. Add Vanilla and cinnamon blended together. Spread on cake pan completely even across bottom.
  4. Place in refrigerator while you prepare the filling.
  5. Rinse soaked cashews and macadamia nuts and blend in food processor or high quality blender until smooth.
  6. Add remaining ingredients and blend evenly.
  7. Add pumpkin filling onto the crust and freeze for 2 hours.
  8. Add chilled coconut milk blended with maple syrup and cinnamon to top, and freeze for an additional 5 hours.
  9. Take out cheesecake 40 minutes prior to serving and enjoy!



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