Enjoy these pumpkin pie cheesecake treats on any occasion. They taste just as good as pumpkin pie and are gluten-free, refined sugar free & nutrient rich.
You need to make the crust first so mix all the crust ingredients in the food processor and press down in a pie pan or muffin liner and put in the freezer for approximately 2 hours.
- 1C dates, pitted
- 1C raw almonds, ground
- 1C raw walnuts or pecans, ground
- ½C shredded coconut
- 1t pumpkin pie spice
- 1/2t nutmeg
- pinch of salt
Take the ingredients for the filling and add to your vitamix or food processor and blend until very smooth. Add to the crust and pop back in the freezer until thoroughly processed.
- 1½ cans organic pumpkin puree
- 2C raw cashews (soaked for 4-8 hours)
- 1½C maple syrup
- 2T coconut oil
- 1T pumpkin pie spice
- pinch of sea salt