Guilt Free Pumpkin Pie

Wed, 11/11/2020 - 11:15



  • 1 1/2 cup pecans⁠
  • 1/2 cup almond flour⁠
  • 2 tsp cinnamon⁠
  • 1 Tbsp coconut oil⁠
  • 1 cup soft pitted dates⁠
  • dash of sea salt⁠


  • 16 ounces organic cream cheese⁠ (you can use vegan if you want from Kite Hill)
  • 2 (15-ounce) cans organic pumpkin puree⁠
  • 1 tsp nutmeg⁠
  • 2 tsp cinnamon⁠
  • 1/2 cup coconut sugar⁠


  1. Add the pecans, almond flour and cinnamon to a food processor and pulse the mixture a few times until the pecans are broken down.
  2. Add the oil, dates and sea salt, and process the ingredients until a sticky dough forms.⁠
  3. Grease the bottom of a nine-inch springform pan, and then press the dough into the bottom of the pan until it’s even.⁠
  4. Rinse the blender and add all of the filling ingredients. Blend the ingredients on low until they’re well-combined.
  5. Pour the filling into the pan, cover and set it in the freezer for at least three hours.⁠
  6. Allow the cheesecake to thaw slightly before serving.⁠