Pumpkin KindCheesecake

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Pumpkin KindCheesecake

This decadent dessert is off the Super KindConfection menu. It is totally raw and exquisite in taste and texture. Once again, try to think in patterns.

Crust & Crumbles

2 cups raw pecans

1 cup pitted dates

1 ground vanilla bean

Salt to taste

Process in food processor until mixture holds together. Reserve ⅔ cup and dehydrate in low until crispy. Press the remaining moisture into a springform pan.


1 small pie pumpkin, cut into chunks, seeds skin, strings and all. I would only use the skin if organic and thin skinned.

Raw cashews, approximately same amount as pumpkin

Pitted dates, about ½ the volume of nuts

1 whole orange, zested

1 TB Cinnamon plus one more TB ( or pumpkin pie spice if you prefer.

1 ground vanilla bean

Place all ingredients into a high speed blender. I use #vitamix

Process until completely smooth. Do not let the mixture heat up. Stop frequently to scrape down and cool if needed. Remove ½ of mixture. Add the other TB of cinnamon and re blend. This step is to create the two toned color. You can skip if desired.

Spread the lighter filling into the springform. Dust with cinnamon and freeze for 1-2 hours. Sprinkle with orange zest. Next, spread the darker filling. Freeze for 1-3 hour. Remove from pan.

Vanilla Creme

1 ½ cups cashews, soaked overnight

½ cup dates, soaked overnight

½ lemon zested

Blend together until light and fluffy. Drizzle over cheesecake. Frost sides if desired.

I also piped some of the darker layer and used some leftover cranberry piping from the Sweet Potato Pie back in my feed.

Top with crumbles and lemon zest. Keep refrigerated until serving. YUM!!

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