Simple Vegan Pumpkin Cheesecake

 Welcome to my favorite flavor of the year- pumpkin! This is a vegan twist on the original version, adapted from the Lunch Box Bunch. I used a coconut butter crust, which added a nice boost to the pumpkin flavor.




Vegan Pumpkin Cheesecake
1 cup soaked cashews or macadamia nuts (overnight)
3/4 cup maple syrup or agave
1 cup pumpkin or squash
2 tsp cinnamon
1 tsp nutmeg
1 tsp allspice

Crust (optional)
3/4 cup coconut oil
2 cups gluten free flour mix
dash of sea salt

1. Cut coconut oil into flour and form into dough. Roll out on a kitchen counter with a rolling pin. Use tour fingers to pull out tiny pieces and push into a greased muffin container.
2. Bake crust at 400F for about 8 minutes.
3. Blend filling ingredients and pour over coconut crust.
4. Bake at 375F for about 40 minutes, turning temperature down to 350F after about 15 minutes.

Serve with fresh whipped coconut cream, cashew cream, or devour as is!