Healthy Vegan Pumpkin Cheesecake Pie

Have you ever made a vegan pumpkin cheesecake pie? When it comes to making a healthy recipe from Melissa Costello of Karma Chow your taste buds will be dancing! She is amazing and talented.

Here is a Healthy Vegan Pumpkin Cheesecake Pie recipe I saw her make in the video below. Well, of course I will be making this for our Thanksgiving Day feast! This vegan pumpkin cheesecake pie is dairy-free. No baking required. Watch the video below to see how to make this dessert.

Vegan Pumpkin Cheesecake Pie Recipe

CRUST

2 c. walnuts nuts or pecans
½ c. dried coconut
¼ c. agave nectar
¼ tsp sea salt

FILLING

2 c. cashews, soaked for 4 hours
1 can pureed pumpkin or 1-1/2 cups raw pureed pumpkin
3 TBS. coconut oil, melted
3 TBS Lemon juice
½ c. agave nectar
3 TBS coconut water or coconut milk
1 tsp vanilla extract
2 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
1 tsp ground ginger

TO MAKE CRUST:

In food processor, pulse walnuts, agave and coconut together until sticky. Press into a 9-inch spring form pan.

TO MAKE FILLING:

In a blender blend all filling ingredients together until smooth and creamy. If mixture is too thick, add a bit more coconut water. Pour into crust and freeze for 1-2 hours until firm. Slice while frozen and defrost for 1 hour before serving.