For the Pie Filling:
1 ½ C cashews
½ C pumpkin purée
3 tbsp butter (sub vegan butter if desired)
3 tsp pumpkin spice
⅓ C + 2 tbsp agave nectar
⅓ C coconut milk
1 tsp salt
1 tsp vanilla extract
Juice of 1 small lemon
For the Crust:
200g graham crackers, ground
5 tbsp melted butter (sub vegan butter if desired)
Preheat oven to 350 degrees.
To a large saucepan, boil cashews over high heat until very soft, about 25-30 minutes. Strain once soft.
Line a 9-inch cake pan or springform pan with parchment paper. Cut two strips of parchment paper and lay them in an X formation in the cake pan. These strips should be hanging over the edges and will work as pull tabs when it’s time to pull the cheesecake out.
To make the crust, add graham crackers to a food processor and blend until they are a fine crumb. Pour the crumb into a bowl and mix with melted butter.
Pour the crumb mixture into the cake pan and spread out evenly. Using a flat surface (like the bottom of a measuring cup), pack the crumb into the pan as evenly as possible. Bake for 7-9 minutes.
To a food processor or blender, add boiled cashews, pumpkin puree, softened butter, pumpkin spice, agave, coconut milk, salt, vanilla extract, and the juice of 1 small lemon (about 1 tablespoon). Blend until very smooth.
Pour the cheesecake filling over the graham cracker crust and spread evenly. Cover with plastic wrap and freeze for at least four hours.
When it’s time to dig in, remove the cheesecake from the freezer about an hour before slicing. Another option is to slice the cheesecake frozen and heat up single slices in the microwave for no more than 30 seconds.
Serve with non-dairy whipped cream and pecans. Bottoms up!