How long does raw pumpkin pie cheesecake [vegan, gluten-free] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make raw pumpkin pie cheesecake [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make raw pumpkin pie cheesecake [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes raw pumpkin pie cheesecake [vegan, gluten-free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does raw pumpkin pie cheesecake [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Raw Pumpkin Pie Cheesecake
[Vegan, Gluten-free]

SB By: Sarah Baker

Author Bio

Approachable and fun plant-based recipes for a balanced lifestyle. Sarah Baker is a certified plant-based nutrition... Read More

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Raw Pumpkin Pie Cheesecake [Vegan, Gluten-free]

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Ingredients You Need for Raw Pumpkin Pie Cheesecake [Vegan, Gluten-free]

For the Pumpkin Pie Filling:

1 cup cashews, soaked
2 cups raw kabocha, cubed with the peel sliced off
1/2 cup coconut butter
1 tablespoon lemon juice
1/3 cup maple syrup
1-inch piece fresh ginger, peeled
1 teaspoon pumpkin spice
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1/8 teaspoon salt

For the Crust:

1 1/2 cups pecans
7 large Medjool dates
1/8 teaspoon salt
1 tablespoon almond milk
1/2 cup coconut flakes
1/2 teaspoon vanilla extract

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How to Prepare Raw Pumpkin Pie Cheesecake [Vegan, Gluten-free]

To Make the Filling:

Place your soaked cashews in your blender along with lemon juice and maple syrup. Blend until the mixture is completely smooth.
Add in the squash and all the remaining ingredients except the coconut butter. Blend the mixture again.
Pour in the melted coconut butter slowly with blender on low until it's completely incorporated.
Set your filling aside

To Make the Crust:

Process all ingredients in a food processor until it forms a sticky mass.
Press this into a pie pan.
Pour your filling over pie crust and refrigerate this for at least 8 hours to let it set. The longer it sits in the refrigerator the better it holds its shape when sliced.
Drizzle any extra almond silk spread and a sprinkle of chocolate covered cacao nibs on top for decoration.