Pumpkin Cheesecake:
Crust
3 cups raw walnuts
10 medjool dates
3 tbsp coconut oil, softened or melted
½ tsp ground cinnamon
¼ tsp sea salt
Filling:
2 cups raw cashews (soaked for 3 hours)
2/3 cup full-fat canned coconut milk
1/3 cup coconut oil, melted
1 cup pureed pumpkin
½ cup pure maple syrup
2 tbsp lemon juice
2 tsp lemon juice
2 tsp vanilla extract
2 tsp fresh ginger peeled and grated
1 tsp pumpkin pie spice
1 tsp ground cinnamon to taste
½ tsp sea salt to taste
Line an 8-inch spring form pie pan with parchment paper. Add all ingredients for crust to a food processor and pulse until well-combined. Transfer mixture to the parchment lined pan and press it into an even layer. Place in freezer while making the filling.
Drain soaked cashews (3 hours) and add them to a high-powered blender along with other pumpkin filling ingredients. Blend until smooth and creamy. Taste. Add more cinnamon, maple syrup and/or salt to taste. Pour the filling over the pie crust and spread into an even layer. Refrigerate for at least 3 hours before serving.
