A Thanksgiving feast isn’t complete without a piece of pumpkin pie, and if you’re vegan or lactose intolerant, this is one dessert you don’t have to go without. This vegan pumpkin “cheese” cake is healthy easy to make, no baking is required.

Ingredients:
For the crust:
½ cup dried coconut
2 cups walnuts
¼ cup agave nectar
½ tsp. sea salt

For the filling:
2 cups cashews, soaked for 4 hours
6 tbsp. coconut oil
1 15-oz. can pure canned pumpkin (BPA free)
3 tbsp. lemon juice
½ cup agave nectar
3 tbsp. coconut milk
½ tsp. nutmeg
1 tsp. vanilla extract
2 tsp. cinnamon
¼ tsp. cloves
1 tsp. grounded ginger

Preparation:
Start by making the crust witch is very simple. In a food processor add the walnuts, dried coconut, agave nectar and salt. When is all blended up, put the mixture in cheesecake pan and press it down.
Next is the filling. In blender put the cashews first, then put all the liquids (lemon juice, coconut oil, coconut milk, vanilla extract, agave nectar) then add the pumpkin pure, and at the end the spices (nutmeg, cloves, cinnamon and ginger). Blend until it is really nice and creamy, and then pour it in the cheesecake pan.
Put the pie in a freezer for 1-2 hours or until firm.