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Creamy Dreamy Pumpkin Squares

Yields12 ServingsPrep Time20 minsCook Time6 minsTotal Time26 mins

These live up to their name. They truly are creamy, dreamy and so indulgent. As you eat them you'll swear you're eating cheesecake and you'll never imagine you're eating a Grain (Paleo), Gluten, Refined Sugar and Dairy free dessert. When I first developed this recipe 2 years ago, I had friends from the Netherlands visiting. Not only were they my first taste testers, but they went on to test make the recipe for me back home. Two of my earliest taste testers were 7 and 4 year old siblings and they gave me an enthusiastic 2 thumbs up. This is a recipe that requires a high powered blender(such as Blendtec or Vitamix) to make the filling. If you don't have one-borrow one from a friend. Seriously! A food processor will work for the base but not for the filling. These can be made Keto by using vanilla liquid stevia in the filling and Monk fruit in the base. This recipe comes together quickly however it requires advance preparation. The coconut milk needs to be put in the fridge the night before and the cashews need to be soaked for at least 6 hours. This is a no bake recipe however it needs to firm up in the refrigerator overnight.

 1 ¾ cups Raw Walnut Halves210 grams
 1 tsp Vanilla Extract5 ml
 3 tbsp Maple Syrup or Raw Honey15 ml
 ¼ cup Coconut Oil, melted60 ml
 1 pinch Sea Salt
Pumpkin Filling
 1 ¾ cups Soaked Raw Cashews (soak for minimum of 6 hours)150 grams
 ¾ cup Plus 1 TBSP Pumpkin PureĆ©215 ml
 Coconut Cream from 1-400ml can of full fat Coconut milk
 1 tbsp Freshly Squeezed Orange Juice15 ml
 ¼ cup Coconut oil, melted60 ml
 2 tsp Vanilla Extract10 ml
 1 tbsp Coconut Butter16 grams
 1 tbsp Maple Syrup or Raw Honey15 ml
 ¾ cup Coconut Sugar
 1 tsp Ground Cinnamon 5 ml
 ½ tsp Ground Ginger2.5 ml
 ¼ tsp Ground Nutmeg2 ml
 Large Pinch of Ground Cloves
 2 tbsp Arrowroot Starch or Potato Starch15 grams

In a food processor or high powered blender combine the walnuts, vanilla, maple syrup, coconut oil and sea salt. Pulse until ingredients are well combined and it forms a cohesive ball. Make sure not to over pulse. Ideally you still want small chucks of the nuts to be visible.


Line a glass 8 x 8 inch square baking dish with parchment paper. Press the base mixture firmly into to your the baking dish, creating an even layer. Place it in the freezer to firm up while you make the filling.


Rinse and Drain the cashews in a sieve. Remove the coconut milk from the refrigerator and scoop out the sold coconut cream, leaving the coconut water in the can(you can use the coconut water in a smoothie). Place the soaked cashews, chilled coconut cream and the rest of the ingredients( except the spices and arrowroot/potato starch) in a high powered blender. Whir on high speed. Scrape down the sides and bottom periodically. Continue to whir until you have achieved a smooth cheesecake consistency.


Add the spices and the starch and pulse to incorporate. Remove the base from the freezer and pour the filling on top. Smooth out the filing so that it is even. Place it back in the refrigerator for at least 8 hours or overnight. Once firm, cut into squares. It will keep chilled for up to 4 days.

Nutrition Facts

Servings 12