Guilt Free Pumpkin Pie

INGREDIENTS

FOR THE CRUST:⁠

• 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

⁠
FOR THE FILLING:⁠

• 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

⁠INSTRUCTIONS:

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.⁠