Pumpkin Cheesecake
[Vegan]

For the Crust:

1. Preheat oven to 425°F.
2. Add dry ingredients to a large mixing bowl, and stir to combine.
3. Add the liquid ingredients to the flour mixture and mix together with a spoon until properly combine and your dough is formed.
4. Using 2 springform pans or baking dish, lightly spray or grease your pans with oil (coconut oil works well).
5. Separate your dough in half and them to your baking pans. Using your fingers and hands, press the dough into the bottom and up the sides of the pans. Using a fork poke the dough a few times in the center and sides.
6. Pop in the oven and bake for 10-12 minutes until the pie crust separates form the sides of the pans. Let the crust cool before filling.

For the Cheesecake:

1. Add all ingredients to a food processor or blender and blend until combined well and the filling is smooth and creamy.
2. Evenly pour the filling in the prepared pie crusts, smoothen the top and bake in the oven for 45 minutes.
3. While the cheesecake is still hot, top with walnut coconut sugar crumble.
4. Allow them to cool completely before removing from the pans.
5. Drizzle your cheesecakes with coconut butterscotch or caramel sauce before serving.

For the Topping:

1. Add walnuts and coconut sugar to a food processor and pulse until a crumble is formed.
2. Sprinkle on top of the baked pies then drizzle with coconut butterscotch or caramel sauce.