Easy pumpkin "cheesecake" (GF, Vegan)

Pumpkin isn’t just for pie! You will not regret taking Thanksgiving dessert to a new level of (deceptive) decadence this year with this simple recipe. Warm spice of classic pumpkin pie meets the silkiness of cheesecake—one creamy bite and you’d never guess it’s both vegan and gluten-free.

Don’t get me wrong. I LOVE pumpkin pie. In fact, I might even say it’s my favorite. Banana-sweetened, date-sweetened, no more than 1 tablespoon of maple syrup sweetened…I’ve tried and loved it all, just for the tasty justification of pumpkin pie for breakfast.

But…life is change, and change is good, too. So I’ve been trying to remind myself as I navigate a strange transition phase of discovering small opportunities for fulfillment as just myself again, independent of being mama. Up until now in this journey of motherhood, as much as I’ve yearned for space to focus on goals as just me, everything I do has felt like its worthiness is all dependent on the little person in the center as the glue, even completely unrelated work I love for itself. Letting go bit by bit of a certain special tightness, opening tiny peepholes into possibilities as just myself again should be exciting…but instead it’s been overall uncomfortable and often emotional. Chef F is only six…what a wreck will I be when he’s sixteen, or twenty-six? Thankfully, Thanksgiving is a beautiful time to remember not to go there and just be grateful for the now. So many things to be thankful for.

ORGANIC INDIA psyllium husk powder acts as a binding agent in both filling and crust--no need for eggs or gluten! Containing both soluble and insoluble fiber, psyllium husk is noted for supporting a healthy gastrointestinal system and reducing risk of heart disease.

One more thing: prep for this divine dessert is as easy as…well, pumpkin pie. Just blend all the filling ingredients in the food processor, pour into cooled prepared crust (which is as easy to throw together and press into your pan as playdoh). Then remove to the freezer and forget about it till later. Your oven is now free to be packed to the brim with savory goodness. Happy Thanksgiving, friends. :)

Gluten-free, vegan pumpkin cheesecake
Serves 12

For the crust:

1 ½ cups almond flour

¼ cup coconut oil
2 tablespoons tapioca flour
¼ cup ORGANIC INDIA whole husk psyllium
¼ cup aquafaba (drained chickpea water) (alternatively, use 1 egg white if not vegan)
1 tablespoon maple syrup

For the filling:
2 cups raw cashews, soaked for 30 minutes or overnight
1 cup pumpkin puree
¼ cup maple syrup
1 tablespoon pumpkin pie spice
½ cup coconut milk
1 ORGANIC INDIA Tulsi Masala Chai spiced tea infusion bag
½ cup liquid coconut oil
2 teaspoons vanilla

1 teaspoon ORGANIC INDIA whole husk psyllium (optional)
Chopped toasted pecans for topping, optional

Prepare the crust: In a food processor combine almond flour, tapioca flour, psyllium husk powder and coconut oil. Pulse to combine to a crumbly mixture. Pulse in aquafaba and maple syrup until the mixture begins to form a ball.
Press into a prepared pie tin. Cover with a layer of parchment paper and top with pie weights or dried beans. Bake for 10-12 minutes at 350. Set aside and prepare filling.

Warm the coconut milk and tea infusion bag in a saucepan over medium heat, stirring constantly, 10 minutes. Remove from heat and add pumpkin, maple syrup, coconut oil, and vanilla, stirring to combine.
Transfer pumpkin mixture to a blender with teaspoon psyllium and soaked cashews. Blend until smooth.
Pour filling onto cooled crust and place in the freezer to set, at least four hours of overnight.
Remove cheesecake from freezer 30 minutes before serving.