Instead of Pecan Pie this Thanksgiving, try this vegan pumpkin “cheese” cake!

Ingredients:
Crust:
2 cups walnuts or pecans
1/4 cup agave nectar
1/2 cup dried coconut
1/4 teaspoon sea salt
Filling:
2 cups cashews, soaked for 4 hours
1 can pureed pumpkin or 1 1/2 cups raw pureed pumpkin
6 tablespoons coconut oil, melted
3 tablespoons lemon juice
1/2 cup agave nectar
3 tablespoons coconut water or coconut milk
1 teaspoon vanilla extract
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon ground ginger

Directions:
1. In food processor, pulse all crust ingredients together until sticky. Press mixture into a 9-inch springform pan.
2. Blend filling ingredients in a blender until smooth and creamy. If mixture is too thick, add a bit more coconut water. Pour into crust and freeze for 1 to 2 hours, until firm. Slice while frozen and defrost for 1 hour before serving.

Recipe and photo: Melissa Costello