Pumpkin and Vanilla Layered "Cheesecake"

This recipe was created by me adapting the taste and texture as it was made. 

It was created to fill a 9" springform pan. If you have an 8", the filling should be fine but reduce the crust by 1/4.

* This makes quite a thin 9" pie. Personally, I would only do an 8" but I only have a 9" pan.

Crust

1 1/2 cups whole pecans

6-8 medjool dates

1/2 tsp salt

Filling

4 medjool dates

2 cups cashews, soaked 4+ hours and drained

1/3 cup agave 

1 tsp lemon juice

1/2 tsp salt

1/3 + 1/2 tsp cup coconut oil (softened)

1 15oz can of pumpkin (there will be some leftover.)

6-8 stevia packets

2 tsp + 1 tsp vanilla 

1/2 heaping tsp powdered cinnamon

1/2 scant tsp nutmeg

1/2 scant tsp cloves (I did not have and did not use, but is used in most pumpkin recipes.)

Topping

2 tbsp roughly chopped pecans

1 tbsp + 2 tsp agave nectar

1/2 tsp salt

1 1/2 tsp (approx) powdered cinnamon

Begin making the crust:

1. Add half the pecans and 5 dates to a food processor and process until dates are mixed. Add remainder of pecans and add dates one at a time as needed. Press into the bottom of a springform pan. If you have a dehydrator, stick the pan into the dehydrator to help firm it up.

Begin making the filling:

2. Add cashews, 2 tsp vanilla, dates, coconut oil, lemon juice, 4 packets stevia, and salt to clean food processor and blend until well incorporated. Mixture should be thick and creamy. With processor on, add agave slowly. Mixture should be still thick and taste sweet.

3. Remove 3/4 cup of the mixture and reserve in a bowl.

4. Add 1 cup pumpkin, spices and 1 packet of stevia to processor and blend until incorporated. Taste. It may need more sweetener, add stevia if mixture appears a bit runny and if still very thick add agave, tsp at a time.

4. In a small bowl, mix 1/4 cup of pumpkin, 1/2 tsp of coconut oil and 1 packet of stevia until well mixed. Remove crust from dehydrator and smear in a really light layer over the crust. This will give the pie a stronger pumpkin taste without ruining the form. Place in freezer.

Begin making the topping:

5. Add chopped pecans, 2 tsp of agave and 1/2 tsp of salt together in a bowl. Mix well. If you have a dehydrator, spread on a sheet and dehydrate while you finish the rest. If you aren't using a dehydrator, this step can be done later.

Finish making the filling:

6. Take the crust out of the freezer once the light pumpkin spread has stiffened up considerably. Add the pumpkin cashew mixture to the pan and spread evenly with a spatula. Place back in freezer.

7. Clean your food processor and add the remaining cashew base. 

8. With processor running, add 1 packet of stevia and 1 tsp vanilla. Taste. It should sweet with a hint of vanilla.

9. When pumpkin layer has set approximately 30 minutes, take out of freezer and add the vanilla layer. Place back in freezer for another 30 minutes, approximately.

Make the topping:

10. Once vanilla layer has set, remove from freezer and sprinkle the top generously with powdered cinnamon.

11. In a small bowl, mix together 1 tbsp agave and 1-2 tbsp pumpkin, to taste. It should taste quite sweet, but still have a strong pumpkin taste. Place in a small bag with a tiny hole cut in corner or an icing bag with a thin tip.

12. Drizzle pumpkin sauce over the top of the pie. You may not use up all the topping, depending on how much pumpkin you used for your taste. Do not put too much sauce on the top.

13. If you have not yet made the sweet and salty pecan topping, do it now. If you have, remove from dehydrator and sprinkle over the top of the pie.

14. Keep in fridge or freezer until ready to eat!