It's the middle of November and I still haven't posted a pumpkin recipe...shame on me! It's not that I haven't been eating anything and everything pumpkin, it's just been so hectic around here these days that I haven't had time to sit down and write out a good one. I celebrated an early Thanksgiving last night with my dad's family, which gave me the perfect opportunity to play around with some pumpkin. This recipe was actually inspired by Detoxinista's Classic Raw Cheesecake. I've been wanting to try this recipe for a while now, but thought I'd give it a pumpkin makeover. Aaaaand, since I've been house sitting for the family I work for this weekend, I've been putting their Vitamix to very good use!
This cheesecake is just as delicious without a crust, but since I had loads of family to impress, I made mine with a crust. I used Detoxinista's (love this blog) Raw Graham Cracker Crust. I had to double her recipe to fit my 9" pan.
Be careful, the crust alone is dangerously delicious. I may or may not have saved some to eat on its own....
Now for the cheesecake.
Raw Pumpkin Cheesecake
Prep time: 10 minutes, plus time to freeze overnight
Makes 1 nine inch pie
- 1 Cup cashew butter
- 1 Cup zucchini, peeled and finely chopped
- 1 Cup pumpkin puree (canned is easiest, but I actually had baked a pumpkin and had some left over which is even more yummy)
- 2 T fresh lemon juice
- 3 tsp pumpkin pie spice
- 2 tsp vanilla flavoring
- 5-8 dates (I only used 5, but if you're looking for a little more sweetness, feel free to toss in a few more)
- 1/4 tsp salt
Process zucchini and lemon juice in a blender or food processor until you have a fairly smooth puree.
Add remaining ingredients and blend until smooth. (Make sure to remove the pits from the dates!)
Scoop the mixture into a 9" pan and smooth out the top. When I made this I actually forgot to grease the pan, but turns out it doesn't need it. Freeze overnight, or until firm.
Serve to hungry family members and wait until after they've tried it to disclose what's in it!