Pumpkin Pie Cheesecake because cheesecake isn’t seasonal even if the flavour is. Here’s what you need for the base: 3/4 cup almonds 3/4 cup pecans 1 cup of dates A pinch of salt + water if needed For the filling: 1 1/2 cups raw soaked cashews 1/2 cup full fat coconut milk 1/3 cup of yacon syrup (our favourite prebiotic packed liquid sweetener!) 1/3 cup of pumpkin purée 1/4 cup of our pumpkin spice latte mix 2 tsp lemon juice Method: 1. Pulse all of your base ingredients together until you have a sticky, consistent mixture. Press evenly into the bottom of a parchment lined baking dish (8x8 is perfect!) 2. Add all of your filling ingredients to a blender and blend until smooth. Taste and adjust to your liking 3. Pour your filling over your base mixture and freeze overnight. Remove from freezer 1 hour before serving to thaw. To serve, pipe some pumpkin whipped cream on top! We made our own pumpkin spice whipped cream by combining the cream of full fat coconut milk with a 1/3 cup of our pumpkin spice latte mix. Add both to your mixer and whip until you have your desired consistency.