Paleo Pumpkin Cheesecake (GF, DF)


3 cups raw walnuts*

10 medjool dates pitted

3 Tbsp coconut oil softened or melted

1/2 tsp ground cinnamon

1/4 tsp sea salt

Pumpkin Cheesecake Filling:

2 cups raw cashews soaked 3 hours

2/3 cup full-fat canned coconut milk

1/3 cup coconut oil melted

1 cup pureed pumpkin

1/2 cup pure maple syrup

2 Tbsp lemon juice **

2 tsp pure vanilla extract

2 tsp fresh ginger peeled and grated

1 tsp pumpkin pie spice

1 tsp ground cinnamon to taste

1/2 tsp sea salt to taste


1. Soak the cashews for at least 3 hours (up to overnight).

2. Line an 8-inch spring form pie pan with parchment paper.

3. Add the ingredients for the crust to a food processor or blender and pulse until it is well-combined and forms a sticky dough.

4. Transfer the crust mixture to the parchment-lined pan and press it into an even layer. Stick the pan in the freezer while you prepare the pumpkin filling.

5. Drain the cashews and add them to a high-powered blender along with the remaining ingredients for the filling. Blend until super smooth and creamy. Taste the filling mixture for flavor and add more cinnamon, pure maple syrup, and/or sea salt to taste.

6. Pour the filling over the pie crust and spread into an even layer. Refrigerate pie at least 3 hours (note: you can also freeze the pie for 2 hours to get it to set up nicely and make it easier for transport. Thaw in the refrigerator for at least 3 hours or at room temperature for 2 hours before serving).

7. Cut pie into slices and serve with a dollop of coconut milk whipped cream on top.

Recipe found on