Pumpkin cheesecake with raspberry topping

Inspired by Candle Cafe's vegan pumpkin cheesecake, this dessert is rather amazing.
Lightly adapted from Gabby's vegan pumpkin mousse cake on The Veggie Nook.
Makes 12 serves.

Food processor required.

Original post (with pictures) here.


1 1/4 cups pecans
1 1/4 cups dates
1 tsp water
1/2 tsp mixed spice (pumpkin pie spice)
1/4 tsp salt


1 cup raw cashews, soaked in water for at least 4 hours
1 cup raw almonds, soaked in water for at least 4 hours
1/2 butternut pumpkin, steamed, cooled and mashed to give at least 1 1/2 cups mashed pumpkin
(or use 1 1/2 cups commercial pumpkin puree)
1 frozen banana, cut into quarters
2 1/2 tbsp maple syrup
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp dried ginger
1/2 cup lemon juice
2 tbsp melted coconut oil

Raspberry topping (optional)
1 cup raspberries, either frozen and thawed or fresh

1. Make sure that you have soaked your cashews/almonds and steamed your pumpkin ahead of time.
2. Prepare an 8 to 10" (20 - 25cm) pie dish or equivalent round dish. I tend to line mine with cling wrap to ensure I can lift the pie out easily later.
3. To make the base, add the pecans and dates to your food processor and process until finely ground. Add the small amount of water, mixed spice and salt and process until starting to clump together. Press into the bottom of your pie dish. Transfer to the refrigerator while you prepare the filling.
4. Add all filling ingredients except the coconut oil to the food processor, and process until smooth. Add the coconut oil and process to incorporate.
5. Spread the filling over the base later and return to the refrigerator to set. Allow at least 4 hours to firm up.
6. If desired, roughly mash the raspberries, leaving some berries whole, and then drizzle over the cheesecake before serving.