Breanne Rice’s Pumpkin Pie Submitted by Breanne Rice

Breanne Rice's Pumpkin Pie 666x375

A delicious Pumpkin Pie recipe with a delicious, healthy twist and no baking required. This recipe is Vegan friendly and super easy to make!

Ingredients

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

Method

  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!

  • Equipment

  • Makes

    1 x 8inch (20cm) cake

  • Serves

    6

  • Overall
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