Tangy, creamy, pumpkin vegan cheesecake that will seriously up your vegan Thanksgiving game
Preheat the oven to 350. Grease a 9-inch pie dish with coconut oil.
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.
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.
Drain and rinse your cashews. In a high-speed blender, combine the cashews, pumpkin, coconut oil, vanilla extract, and spices. Blend until completely smooth.
Pour the filling into the cooled crust, smooth the top, and place in the freezer to harden for at least 2 hours.
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.
About an hour before making your whipped cream, stick your mixing bowl in the freezer to chill down
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
Using an electric mixer, beat the coconut cream until fluffy and smooth. Add the maple syrup and vanilla extract. Whip gently, just to combine.
Cover the bowl and put it in the fridge until you are ready to use.
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.
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!