Paleo Pumpkin Cheesecake made vegan friendly with raw cashews instead of cream cheese. Dairy-free, refined sugar-free, flourless.
Line an 8-inch spring form pie pan with parchment paper.
Add the ingredients for the crust to a food processor or blender and pulse until it is well-combined and forms a sticky dough.
Transfer the crust mixture to the parchment-lined pan and press it into an even layer. Stick the pan in the freezer while you prepare the pumpkin filling.
Soak the cashews for at least 3 hours (up to overnight). Drain the cashews and add them to a high-powered blender along with the remaining ingredients for the filling. Blend until super smooth and creamy. Taste the filling mixture for flavor and add more cinnamon, pure maple syrup, and/or sea salt to taste.
Pour the filling over the pie crust and spread into an even layer. Refrigerate pie at least 3 hours (note: you can also freeze the pie for 2 hours to get it to set up nicely and make it easier for transport. Thaw in the refrigerator for at least 3 hours or at room temperature for 2 hours before serving).
Cut pie into slices and serve with a dollop of coconut milk whipped cream on top.
*Replace walnuts with almonds or pecans if desired.
**If you don't have lemon juice on hand, you can use 1 Tbsp cider vinegar!
For a keto version of this recipe, see Keto Pumpkin Cheesecake section above in the blog post.