Confession: I don’t love pie. I know I know, it’s criminal, especially this time of year, but in my hierarchy of desserts, pie doesn’t even come close to being the top of the pyramid. So around Thanksgiving, you can usually find me getting my pumpkin fill and satisfying my sweet tooth in other ways… these ridiculous pumpkin spice cinnamon rolls have been doing the trick, and this pumpkin tiramisu cake is a classic around these parts. Joining their ranks today? This heavenly pumpkin cheesecake. Raw, vegan, gluten-free and downright delicious, Julie over at Free People knew what she was doing when she whipped up this guilt-free masterpiece. We’re so glad the FP girls chose to share the recipe with us, so scroll down stat for the easy step-by-step… no oven required!
**For lots more Thanksgiving menu inspiration, check out our full Thanksgiving hub here!**
I’ve made this before and it’s sooooo good! Do you know what size springform this particular version uses?
I have an 8-inch that I plan to use. I’m guessing perhaps it doesn’t matter the exact size since it’s no-bake?
perfect….just what I need for my thanksgiving contribution!
This looks so delicious! I am definitely trying this out for thanksgiving!!
Vik
http://suckerscloset.com
Can I have the whole thing please?! Looks so good!!
http://xoxobella.com
Hi!
I am from Australia and don’t think we have such a thing as canned pumpkin puree.. Can i just make my own? If so, would it be around 400 grams worth? It sounds like a delicious recipe!
Thank you 🙂
Love this recipe! 3/4 cup of canned pumpkin purée should come out to about 170 grams homemade. Can’t wait for you to try this—truly delicious!