A unique twist on a holiday favorite – coconut pumpkin cheesecake pie!
Last Thanksgiving was my first plant based Thanksgiving experience. Before the holiday I was a bit nervous. No turkey? At Thanksgiving? That can’t possible.
But then I made this walnut loaf with all those comforting poultry seasonings. And you know what? I liked it even better. It was moist, flavorful, made great left-overs, was delicious in sandwiches and it was much less expensive than turkey. Even some of my non-vegan family members tasted it and loved it!
Since I got that big change out of the way last year and it was a stunning success, this year I decided to tackle the pumpkin pie. I see many recipes with eggs and sweetened condensed milk. Not only did I want this to be even tastier than the standard pie but much easier and I do believe I accomplished that.
I’m a big fan of texture. I confess, that is the one thing about pumpkin pie that, for some reason, I miss. Something else I love? Coconut!
I figured why not marry coconut and pumpkin pie and get the best of both worlds?
Those of you that love that smooth texture – don’t worry! Simply leave the shredded coconut out of the mix and put a bit more on top.
The unexpected texture and sweetness of the coconut and the hint of peanut along with the classic pumpkin pie spice flavors of cinnamon, nutmeg and allspice are a delightful surprise.
I also left the cashews a bit coarser for even more texture and they also add lots of protein!
With some simple, 100% real maple syrup on top – this dessert is over-the-top delicious.
Coconut Pumpkin Cheesecake Pie
Vegan, (Gluten Free Option)
1 cup raw cashews
1 15oz can pumpkin puree (Farmers Market brand)
1/2 cup shredded coconut
3/4 cup brown sugar (Woodstock Farms)
1/4 cup coconut peanut butter spread, or smooth peanut butter, (Earth Balance)
2 Tbsp potato starch, or corn starch, (Bob’s Red Mill)
1 Tbsp pumpkin pie spice (Frontier)
1 tsp salt
1 pre-made graham cracker pie crust (Arrowhead mills)
(For Gluten free use Wholly Wholesome Gluten Free Pie Crust)
Optional: Maple Syrup to serve
1. Soak cashews in water for 3 hours. Drain and place into high speed blender or food processor; add pumpkin puree through salt. Blend until desired consistency is reached.
2. Spoon into pie crust; let set in refrigerator for 1 hour to firm. Top with some additional coconut for garnish and pour a bit of maple syrup over top, if desired.
Amount Per Serving
Total Fat 24.5 g
Saturated Fat 5.8 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 4.0 g
Cholesterol 0.0 mg
Sodium 623.8 mg
Potassium 106.5 mg
Total Carbohydrate 48.9 g
Dietary Fiber 7.8 g
Sugars 26.1 g
Protein 14.0 g
Vitamin A 243.5 %
Vitamin B-12 0.1 %
Vitamin B-6 2.1 %
Vitamin C 2.0 %
Vitamin D 0.0 %
Vitamin E 7.5 %
Calcium 4.2 %
Copper 3.5 %
Folate 2.6 %
Iron 8.7 %
Magnesium 4.6 %
Manganese 17.0 %
Niacin 6.6 %
Pantothenic Acid 1.0 %
Phosphorus 4.2 %
Riboflavin 2.7 %
Selenium 3.0 %
Thiamin 1.9 %
Zinc 2.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.