plant based vibes

Almost Raw Ginger + Pumpkin Cheesecake

Y’all. Can I let you in on a secret? I don’t like pumpkin pie *sharp intake of breath* or apple pie…I know! What is the matter with me? How do I make it through the holidays every year? How can I be such a pie Grinch?!

To be clear: I love apple crisp, pumpkin bread, pumpkin chocolate chip cookies, and apple muffins but there is just something about the whole pie thing I cannot get behind. It could be the texture or the density of your stereotypical pie, I’ve never been able to put my finger on it.

But! I do make a mean raw cheesecake and this year I decided to take my basic cheesecake recipe and have a little fun with it. While also convincing myself to love pumpkin pie in the process…

This ginger + pumpkin raw cheesecake is the brainchild of my endeavors. It’s tangy, it’s spicy, it’s velvety, it’s basically Fall in your mouth. It’s also probably the closest I will ever come to liking pumpkin pie #sorrynotsorry.

In fact, I’m bringing this ginger + pumpkin cheesecake (along with my chai spiced apple crisp) to Thanksgiving this year with my family. It’s that good!

The holidays are a funny time of year, all crammed together one after the other. I love sitting next to a crackling fire with a hot toddy in my parents living room listening to my sisters sing, I love the feel of leaves crunching under my feet and the smell of a holiday meal cooking when you walk in the door. But, the holiday’s are notoriously difficult on your body what with all the cakes, bread, potatoes, and candy constantly being offered to you at every turn. This cheesecake is still rich and delicious but errs on the side of healthier, whole food ingredients that will offer you a small reprieve from the onslaught of refined sugar and buttery bread.

It would be a fantastic addition to any holiday spread (and a brilliant way to sneak a little nutrition boost onto everyone’s plates). Have at it!

Almost Raw Ginger + Pumpkin Cheesecake

Tangy, creamy, pumpkin vegan cheesecake that will seriously up your vegan Thanksgiving game 

Course Dessert
Prep Time 5 hours 25 minutes
Cook Time 15 minutes
Total Time 5 hours 40 minutes
Servings 12 small slices
Author thewholemess


For Pie Crust

  • 1 cup almonds
  • 1/2 cup pecans
  • 1/2 cup coconut flake
  • 3/4 cup rolled oats
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • pinch sea salt
  • 2 tbsp coconut oil solid
  • 1 tbsp water
  • 2/3 cup soaked dates

For Pumpkin Filling

  • 3/4 cup soaked cashews
  • 3/4 cup pumpkin puree
  • 1/4 cup + 1 tbsp coconut oil
  • 1.5 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 scant tsp nutmeg
  • 2 pinches ground cloves
  • pinch sea salt

For Ginger Filling

  • 1/2 cup soaked cashews
  • zest of 1 lemon
  • juice of 1 lemon
  • 1/4 cup maple syrup
  • 1 tbsp ground ginger

Coconut Whipped Cream

  • 1 can full fat coconut milk chilled overnight
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract


For The Crust

  1. Preheat the oven to 350. Grease a 9-inch pie dish with coconut oil. 

  2. In a high-speed blender or food processor, process the almonds, pecans, oats, coconut flake, cinnamon, ground ginger, nutmeg, and sea salt until a coarse flour forms. Add the coconut oil, water, and dates and process until the mixture comes together. It will be sticky when pressed together.

  3. Spread the crust mixture onto the base of your prepared pan. Starting from the middle, press the crumbs firmly into the pan, creating an even crust throughout the base of the pan. Poke a few holes in the crust and bake, uncovered for 12-15 minutes, until golden brown. Set aside to cool for 30 minutes.

For the Pumpkin Filling

  1. Drain and rinse your cashews. In a high-speed blender, combine the cashews, pumpkin, coconut oil, vanilla extract, and spices. Blend until completely smooth.

  2. Pour the filling into the cooled crust, smooth the top, and place in the freezer to harden for at least 2 hours.

For the Ginger Filling

  1. Combine all ingredients in a high-speed blender and process until completely combined. Pour over hardened pumpkin filling and set back in the freezer to chill for another 2 hours or so.

For the Coconut Whipped Cream

  1. About an hour before making your whipped cream, stick your mixing bowl in the freezer to chill down

  2. Open up your chilled can of coconut milk and scoop out the coconut cream that has collected at the top of the can into your chilled bowl

  3. Using an electric mixer, beat the coconut cream until fluffy and smooth. Add the maple syrup and vanilla extract. Whip gently, just to combine. 

  4. Cover the bowl and put it in the fridge until you are ready to use. 

  5. Once the ginger layer has hardened, spread the whipped cream layer smoothly over top. Cover with aluminum foil and place in the freezer to set.  

  6. When you are ready to serve, pull the pie out and let it sit on the counter for about 10-15 minutes to soften. Top with a sprinkle of cinnamon and candied walnuts, if desired. Then, dig in!


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