Pumpkin, spice, and everything nice! The No-Bake Pumpkin Cheesecake is the perfect fall dessert. A rich and creamy layer of pumpkin-y goodness sits on a sweet and crunchy base of nuts and dates. This vegan and no-bake dessert is guaranteed to please at your next holiday gathering!

Ingredients

• 1 cup Walnuts, raw, unsalted
• 1 cup Pecans, unroasted
• 1 cup Dates, pitted
• 2 cup Cashews, raw – soaked in hot water for at least one hour
• 2 tbsp Lemon Juice
• ¹/₂ cup Coconut Milk, canned – full-fat
• 3 tbsp Coconut Oil
• ¹/₂ cup Maple Syrup
• 2 tbsp Maple Syrup
• ¹/₂ cup Pumpkin Puree, canned
• 0.063 tsp Sea Salt
• ¹/₄ tsp Pumpkin Spice
• 1 tsp Vanilla Extract
• ¹/₄ tsp Cinnamon, ground
• ¹/₈ tsp Sea Salt

Directions

1. To make the crust, blend walnuts and pecans until crumbled into small bits and set aside.
2. Blend dates until broken down to small bits.
3. Add dates to nut crumbles and mix to combine. Note: If it’s too sticky, add more nuts. If it’s not sticking together, add more dates.
4. Add the pie crust mixture to a springform pan and firmly press down to form the crust.
5. For the filling, add all remaining ingredients in the order listed and blend until smooth and creamy.
6. Pour into the springform pan and set in the freezer for 4 to 6 hours.
7. Top with extra pecans, walnuts, and whipped cream.
8. Enjoy!