Wed, October 31st, 2012

Pumpkin Pie Cheesecake

It’s Halloween, which means it’s pumpkin pie time.

I’ve got a new recipe here for you that is part pumpkin pie, part cheesecake.

Let me know how you like the recipe.

 

 

Makes one 7” cheesecake

Crust

  • 1/4 cup coconut flour
  • 1 1/2 cup pecans*
  • 1/4 cup oat flour
  • 7 apricots, diced
  • 1/2 cup raisins, diced
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon lemon juice
  • 3 tablespoons coconut oil
  • 1 teaspoon coconut butter
  1. Grind all ingredients in a food processor.
  2. Press into the cheesecake pan.

*I like to soak the pecans for 4 hours, then dehydrate them at 105 degrees F for 10 to 12 hours, to make them more digestible and less heavy.

Filling

  • 1 3/4 cups cashews, soaked for 20 minutes
  • 1 cup diced pumpkin flesh
  • 1 cup carrot juice
  • 1/4 cup honey or coconut nectar
  • 1 tbsp lemon juice
  • 2 teaspoons lecithin
  • Pinch of salt
  • 1 vanilla pod scrapings
  • 1/2 cup melted coconut butter
  • 2 teaspoons mixed spice*

*If you can’t get mixed spice, use pumpkin spice or refer to the  mixed spice recipe here.

  1.  Blend all ingredients in a high-speed blender until smooth.
  2. Pour over base.
  3. Set in fridge and allow to set for 4+ hours, preferably overnight.
  4. Serve with a scoop of your favourite vanilla ice cream.  Here’s mine.
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