SERVES 8 TO 10
PREP TIME: 15 minutes (not including
time to chill coconut cream)
ACTIVE TIME: 15 minutes
INACTIVE TIME: 6 hours
crust
1 cup Medjool dates, pitted
1½ cups pecan pieces
½ cup almond flour
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
2 tablespoons maple syrup
1 tablespoon coconut oil, melted
Vegan cooking spray (soy-free if
necessary)
filling
1½ cups raw cashews, soaked in warm
water for at least 4 hours and drained,
water discarded (if you’re using a highspeed blender, you can skip the soaking)
6 tablespoons chilled, hardened canned
coconut cream (see Tip)
½ cup maple syrup
3 tablespoons lemon juice
1⅓ cups pureed pumpkin (not pumpkin pie filling)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1. To make the crust : Place the dates in a food processor and process until they’re in small pieces. Add
the pecans and process until crumbly. Add the almond flour, cinnamon, ginger, salt, maple syrup, and
coconut oil and process until incorporated and the mixture holds together when squeezed.
2. Line the bottom of a 9-inch springform pan with parchment paper and lightly spray the inside of the
pan with cooking spray. Transfer the crust mixture to the pan and spread it evenly along the bottom and
about 1 inch up the sides. Place the pan in the freezer.
Marbled Pumpkin Cheesecake
