Every year at Thanksgiving I used to face a dilemma: should I make a pecan pie or should I make a pumpkin pie? While we each enjoy both kinds of pie, my husband was somewhat partial to pumpkin pie while I was somewhat partial to pecan pie. So one year I decided I would make both, but do it in one pie.
Some said it simply couldn’t be done. Some said I would be ruining two perfectly good desserts by combining them. And that was before I decided to make this pecan-pumpkin pie combo a cheesecake as well.
Well, good thing I didn’t listen, because this pie is layer upon layer of heaven. Talk about a few of everyone’s favorite things… Crunchy pecan praline. Spiced pumpkin puree. Creamy, decadent cheesecake. And a raw and gluten-free crust, to boot.
Trust me, with this pie there will be endless reasons to give thanks 🙂
Crust Ingredients:
2 cups walnuts
1 cup pitted dates
1/4 cup shredded coconut
Cheesecake Ingredients:
3 cups raw cashews, soaked overnight
1/3 cup lemon juice
1/2 cup agave
1 teaspoon vanilla extract
3/4 cup coconut oil, melted (for a lower fat version, you could try substituting water, though I haven’t tried that yet)
Pumpkin Layer Ingredients:
1 cup canned pumpkin puree (NOT pumpkin pie puree)
2 tablespoons arrowroot starch (or cornstarch)
1/2 cup nondairy milk
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
pinch of nutmeg
pinch of allspice
Praline Ingredients:
2 tablespoons coconut oil
1/3 cup chopped pecans
1/4 cup raw pumpkin seeds
2 tablespoons brown sugar
dash of cinnamon
pinch of salt
2 tablespoons maple syrup
2 tablespoons maple syrup
making this now! after the 4 hour freeze, do you put in fridge? or how long should it be out before serving so it isn’t like a rock?
Depending on the temps of your freezer and fridge, I would stick it in the fridge 2-3 hours before you plan to eat it so it has time to soften up enough to cut through. Or, take it out of the freezer and put it on the counter about 30 minutes before you plan to eat it.