Raw Pumpkin Cheesecake

One of the best things about being married and having family close by is hosting Thanksgiving, because even though I don’t eat turkey, I’ve always really loved the holiday. Aaron makes the turkey and I make everything else and get to indulge in foods that my mom always deemed to bland for consumption when I was a kid. When your in-laws aren’t Indian, they don’t feel the need to douse the mashed potatoes in Tobasco and add chili paste to the green beans.

After hosting our first Thanksgiving last year, it was clear that oven space is prime, so not only is a raw pie healthier, it’s more practical. Plus, it is so so easy, and this is the one time of year when easier always wins for me. God knows I cannot be trusted to roll out a pie crust under pressure. I swear pie crust can smell fear, and after the pumpkin pie disaster of 2011, give me a press in pie crust recipe any day.

This recipe has been a long time coming, mostly because the first time I made this cheesecake and removed it from the pan, the filling completely oozed out the sides and onto the floor. I’ve often said that I have no shame when it comes to desserts, but even I won’t lick cheesecake remains off the ground.

Gloopy cheesecake didn’t keep me down for long, though. I’ve tweaked this recipe a couple of times since then, so not only will it hold it’s shape now, but it will taste so good that even your pumpkin hating hubby will eat it and enjoy it! Ok, I can’t guarantee that, but mine certainly did. If you’re not concerned about the pie being raw, you can roast the pumpkin and use the puree instead of the raw shredded pumpkin. I plan to try it that way for my own Thanksgiving table.

As for the soy lecithin being raw, I’ve done some research and I’m still not 100 percent sure. Apparently sunflower lecithin is raw and a good alternative for those with soy allergies. I’ve never tried it, but I would love to hear your results if you do.

Serving Size: One 6-inch cheesecake

Ingredients

• For the Crust:
• 1 cup pitted medjool or deglet dates
• 1 cup pecans or walnuts
• 1/2 cup shredded coconut
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• For the Filling
• 1 1/4 cups raw cashews, soaked at least 4 hours or overnight
• 2 cups shredded butternut squash or pumpkin (the small pie pumpkin, not the carving kind) soaked for 2-3 hours and drained
• 1/2 cup raw agave nectar
• 1/4 cup raw nut milk
• 1/4 cup carrot juice (optional) for color
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• pinch of salt
• 1/2 cup melted coconut oil (use refined if you don't want coconut flavor)
• 1 1/2 teaspoons non-GMO soy lecithin
• For the Coconut Whipped Cream:
• 1 can full fat coconut milk, refrigerated for at least 24 hours
• 1 tablespoon raw agave or maple syrup
• 1/2 teaspoon pure vanilla extract

Instructions

1. For the Crust:
2. In a food processor, combine all of the ingredients and process until they come together into a ball. The mixture should be pliable.
3. Press the mixture into a 6 x 3 inch springform or cheesecake pan and set aside. For the Filling:
4. In a high powdered blender, combine the cashews, shredded pumpkin, agave, nut milk, carrot juice, lemon juice, vanilla extract, cinnamon, nutmeg, ginger, and salt and blend for about 5-10 minutes until completely smooth.
5. Add the coconut oil and soy lecithin and blend for an additional 15 seconds until smooth (don't over blend here or the coconut oil will start to solidify).
6. Pour the mixture over the crust and tap the pan against the counter a few times to knock out any air bubbles.
7. Refrigerate for at least 24 hours before serving.
8. Top with coconut whipped cream (recipe follows), cinnamon, and pecans. For the Coconut Whipped Cream:
9. Open the can of chilled coconut milk and scoop out the hardened cream into a bowl (you can save the coconut water for smoothies).
10. Using an electric mixer, whip the coconut cream until fluffy.
11. Add the agave and vanilla and beat to combine.

-Coconut whipped cream recipe adapted from Oh She Glows.
-I’ve tried several brands of coconut milk, and some separate better than others. I’ve had the best luck with the Thai Kitchen brand.
-If you don’t want to use the carrot juice, you can add an additional 1/4 cup of nut milk to the filling
-I recently swapped out my broken springform pan for a cheesecake pan

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