pumpkin pie cheesecake

Sourced from Nutrition Stripped; recipe by McKel Hill, MS, RD, LDN.

Makes 12 servings

Crust

1 cup dates, pitted and chopped
1 cup raw almonds, ground
1 cup raw walnuts, ground
1/2 cup hazelnuts, ground
1/2 cup shredded coconut, unsweetened
1 tsp pumpkin pie spice
1/4 tsp freshly grated nutmeg
Pinch of sea salt

Combine all ingredients in a food processor until it’s a chunky and sticky “dough”. (You should be able to squeeze the dough in your fingertips and it create a firm crust.)

Pour mixture into a 12” springform pan and spread evenly. Firmly press crust into and around the sides of the pan to create a thick bottom layer. Freeze for at least 3 hours.

Prepare filling.

Filling

2 3/4 cups pumpkin puree (roughly 1 ½ 15 oz cans)
2 cups raw cashews
1 1/2 cups maple syrup
2 tbsp organic coconut oil
1 tbsp pumpkin pie spice (blend)
Pinch of sea salt

Combine all ingredients in a high speed blender until mixture is very thick and creamy.

Transfer to a mixing bowl and chill in the fridge until crust is ready. Set mixture aside in a small mixing bowl in the fridge.

When your crust is done chilling, pour filling into the crust, use a spatula spread evenly.

Freeze the whole pie for at least 2 hours prior. Remove and let thaw 30 minutes before serving (or until the filling is creamy and not frozen).

Top with fresh cinnamon and nuts of your choice.