So excited that Thanksgiving is finally here. We had a wonderful time at my parents house, like always. I brought vegan stuffing, fruit crumble and my new recipe, my raw pumpkin cheesecake. Mmm mmm it was so good! Everyone loved it! They were surprised how healthy it was because it tasted like pure sin.

Raw Pumpkin Cheesecake
Serves 12


  • 1 1/2 cups raw pecans
  • 1 cup dates, pitted
  • 1/4 cup coconut oil, melted

Process all and lay in a 9" cheesecake pan, using fingers to flatten.

Middle layer
  • 1 regular can pumpkin puree
  • 1 cup raw cashews, soaked overnight
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp. pure vanilla extract
  • 1/4 cup coconut oil, melted

Blend on high speed until very smooth and pour mixture onto the crust and smooth out.

Top layer:
  • 2 cans coconut milk - full fat
  • 1 cup raw cashews, soaked overnight
  • 1 tsp vanilla extract
  • seeds from one vanilla bean
  • 4 tsp maple syrup (not raw but ignore that)

Refrigerate coconut milk in the fridge for two nights. This will help separate the coconut cream from the coconut water. Open the cans and scoop out only the cream into the blender (save the coconut water for a fruit smoothie). Add the other ingredients and blend on high until smooth. Pour cream on top of pumpkin mixture and refrigerate for 2 hours. Add chopped pecans or sprinkle cinnamon on top. Serve.

I made this cake twice! Soo yummy


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