Happy Thanksgiving my lovely readers!
I know this greeting is coming early for many of you, or for many, you may not even celebrate this holiday. Whether you celebrate it or not I just wanted to let you all know, I am so supremely thankful for each and every one of YOU! You my dear readers, along with the comments you leave give me the strength and confidence to keep coming back to this space post after post, week after week to share my musings on food and life. I am so grateful you all give me these couple minutes of your day. Never change, you are all just wonderful and I couldn’t ask for better!
Instead of posting one of the recipes I teased you with in this post, I thought it would only be fitting to share my Thanksgiving dessert. It’s so delicious though, you won’t be disappointed!
Is there anything better this time of year than pumpkin? The comforting scent and taste instantly warms your taste buds, tummy and soul and just screams to be enjoyed curled up under a blanket with some hot tea.
It’s also the quintessential Thanksgiving flavour. While I didn’t have the time to think up a revolutionary new dessert to create, I did make something amazingly tasty that I think you should all go whip up right now, no matter how much pumpkin goodness you may have consumed over the weekend.
This pumpkin cream cake is a delicious recreation of my Raw Strawberry Cream Cake, slightly lighter in texture and more autumnal in flavour. It’s a cross between a pumpkin pie and a pumpkin cheesecake with some tang from the lemon juice, warming scent from the cinnamon and creamy texture from the cashews. It’s not raw as it has pumpkin puree as well as a little maple syrup, but it’s no-bake, allowing the oven to be reserved for whatever special main dish you are cooking up. The filling uses cashews and coconut oil to achieve the cheese cake texture, but the filling still feels light thanks to the addition of pumpkin and banana. There’s also very little added sweetener since the dates in the crust and banana provide most of what’s needed. Of course, I added in a little maple syrup, just because I love it so much.
Sweet and decadent yet healthy and wholesome, this is a cake to please even the toughest of critics. We all happily dug into large slices here, despite being stuffed full of Thanksgiving dinner.
No Bake Pumpkin Mousse Cake (Vegan, Gluten-free, Refined Sugar-Free)
Crust
- 3/4 cup pecans
- 3/4 cup medjool dates
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
Filling
- 2 cups raw cashews, soaked
- juice of 1 lemon
- 1 banana, cut into chunks (cake will firm up faster if you use frozen for this)
- 1 1/2 cups pumpkin puree
- 2 tbsp maple syrup
- 1/2 tsp vanilla
- 1/2 tsp cinnamon (or pumpkin spice)
- 10 drops stevia (or more maple syrup)
- 1/3 cup coconut oil, melted
Garnish
- pecans if desired
Instructions
For the crust, pulse the pecans in a food processor until finely ground then add the dates and sea salt and process until the mixture will stick together when you press it. Press the mixture into an 8-inch spring-form pan and place in the refrigerator while you make the filling.
Rinse the food processor then add the soaked cashews and all other ingredients to the food processor and process until smooth. With the processor running, slowly pour in the melted coconut oil until fully incorporated.
Pour the filling in top of the crust and spread smooth with a spatula. Garnish with pecans if desired. Refrigerate for at least 3 hours to firm up.
And there you have it. I hope you all had a wonderful weekend with friends, family and overeating!
I'm submitting this recipe to Allergy-Free Wednesday, Gluten-free Fridays, Wellness Weekends and Bringing in the Holidays Potluck party!
Hi Gabby,
You 100% inspired my latest raw dessert recipe! Thank you for the inspiration. :-)
http://www.thetastyalternative.com/2013/03/raw-banana-coconut-cream-pie-with-raw.html
Hugs,
–Am
biggest hugs to you Amber! I love your dessert and can’t wait to try it!
Loving this Pumpkin Pie! ;)
Thanks so much for sharing this recipe at the last Potluck Party – I’ve extended it so it runs through this week also. (you’re welcome to add something new if you wish ;))
http://www.lifeologia.com/potluck-party-bringing-in-the-holidays-vegan-and-gluten-free-recipes/
Ps. Just wanted to remind you about the FREE recipe eBook I have – hope you grabbed a copy ;)
http://www.lifeologia.com/ellas-gluten-free-vegan-holidays-ebook-is-here/
xoxo
Happy Holidays!
Ella
Thanks so much Ella, I’m glad you like it! I’ll definitely try to add something new :) I love this Potluck idea too by the way!
For your e-book, I so badly want a copy, but I already signed up for your mailing list so I can’t figure out how to get a copy now? Maybe I’m being totally clueless, but I would love a copy :)
Happy Holidays to you too!
Hello sweet Gabby,
Making this right now for Thanksgiving dessert tomorrow! Topping with a layer of coconut whipped cream and ground pecans! :-)
This is a family favorite…thank you for such a great, HEALTHY recipe.
Hugs,
-Amber
Brilliant idea topping it with coconut whipped cream! Love it :)
I’m so happy you and your family are loving this recipe! I think my favourite part about blogging is revamping traditional recipes to help life keep it’s sweetness without sacrificing health. It’s just so rewarding :)
Your comments always make me smile Amber. Have a lovely holiday with your family :)
I’m interested in making this cake in 4 minni springform pans instead of 1 large pan. Do you know if these freeze well? Thanks
Hi Sherri! While I didn’t freeze this particular cake, I have made similar raw cakes that did freeze very well, so I expect this one would as well!
Hi Gabby,
Well, another winner recipe my friend! I’ve made this twice and it’s been a huge hit in my house. I shared a picture of one of my cakes on FB (link below). Such a wonderful, healthy recipe, Gabby. I ate it three mornings for breakfast! And great for snack time (for the kiddos) and obviously a perfect, light dessert. :-) Thanks you for a great recipe!!
Hugs,
–Amber
FB: http://www.facebook.com/photo.php?fbid=505435292813601&set=a.292220644135068.78458.288512964505836&type=1
thanks so much Amber! I’m so glad you enjoyed it :) It really is healthy enough for breakfast isn’t it? I wish I had thought of that!
yours turned out so gorgeous too! you make me look so good ;)
hope you are doing well Amber! Always lovely hearing from you! Take care my dear!
Do you know if coconut butter would work as well as coconut oil in this recipe?
It will probably work although I can’t vouch for exactly how it will be- texture might be firmer. You’ll have to let me know!
OH YUMMY! Thanks for linking up at our Gluten Free Fridays party! Thanks for helping get our party kicked off this week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you’ll join us this week! Cindy from vegetarianmamma.com
Thanks for having me :) I love this party!
I love this recipe! I have to make a desert early next week for a large party. This will be the perfect fall desert! Looks so yummy!
Thank you for sharing this. I saw this on Allergy Wednesday.
Thank you Diana! I really hope you like this recipe! You’ll have to let me know how it goes over :)
This looks great! Do you have an alternative to the cashews for those of us with nut allergies??
You could always try sunflower seeds, or, if you are ok with soy and not worried about it being 100% raw, silken tofu could be a good option! I haven’t tried either of these, but do let me know what you try and how it works out!
Oh I thought of another possiblity- hemp seeds!
wow, Gabbie I love it. I want to leave work right now and go cook us some! Thank you for linking up with us at GF Fridays. I’ll be posting this recipe as this week’s favorites!! It looks great:).
Thanks so much Meghan! I’m so happy you liked it :)
First of all I am going to make this tomorrow!
Second, I think there may be a typo in the recipe. It says “sliced” cashews in the list of ingredients but the directions later on say “soaked” cashews. I’m wondering if its meant to say soaked instead of sliced?
Awesome Alison! And yes nice catch! I’ve updated the recipe to reflect that!
I hope you like it! You’ll have to let me know!
Gabby,
I made this and it turned out rich and creamy. The closest thing I've had to a cheesecake since going dairy free! My family said it tasted more like banana than pumkin so next time I might add cloves and ginger to bring out the pumpkin a bit more. It was very good, I loved the crust- it gave it a lovely praline flavor. Thanks for sharing!
I’m so glad you and your family liked it! The banana taste may have been from a super ripe banana, who knows though. As long as it tasted good! Definitely up the spices though, some pumpkin pie spice would not be amiss there.
Thanks for letting me know :) So happy everyone enjoyed it!
I am planning to make this tomorrow! i just have a question – I'm a bit worried about the banana since someone said that it tasted more like banana than pumpkin. Is it possible to reduce the banana? Thanks!
Sorry, another question – how long should the cashews be soaked?
One more! How much maple syrup should I use in the place of stevia? Also, will the cake end up tasting too maple-y?
Ok so- you can definitely reduce the banana or use one that’s a little less ripe. I used it basically to help add sweetness, I didn’t find there was too much banana flavour, but without it you might need more sweetener so you might need to adjust for that. You’ll want to soak the cashews for at least 6 hours, or overnight, especially if you don’t have a high-powered blender. Then for the maple syrup, try starting with a couple tablespoons and work from there. If it tastes too mapley then maybe consider using a different liquid sweetener or add some more pumpkin spice/cinnamon. That’s the beauty of raw desserts, very easy to taste as you go. Maple is definitely a complimentary flavour though so it will enhance the pumpkin flavour if anything! Hope is goes well!
Thanks! I'll let you know how it goes!
I decided to make my own pumpkin puree – however, I did not use a sugar pumpkin. Will this be alright? Should I just use some more maple syrup to sweeten it up? How much would you recommend? Thanks!
I think that should be fine! Just taste as you go- you can always add a little more sweetener depending on the pumpkin and your individual taste!
Thanks so much – I made it today and it's going to be in the fridge overnight. I hope it comes out well!
Yes please let me know!
So, I made it – and it was a disaster! I obviously made a lot of mistakes. What happened was, I didn't have a springform pan and I didn't want it to look like a pie, so I first lined the pan with foil so I could take it out of the pan once it was ready. Problem is, I didn't grease the foil, so the cake stuck to the foil and cutting slices was impossible. My only other concern is that I was hoping it would come out a bit firmer. It tasted good though!!! Thanks for all the help – I will definitely be trying out some of your other recipes.
Oh no! Aww I’m sorry it was a bit messy :( Well hopefully the next recipe works out better!
Hi Gabby,
This looks absolutely amazing. So I have like 10 cups of roasted pumpkin in the fridge and about 5 very ripe bananas. Making this recipe soon – I’m shooting for tomorrow.!! :-)
Hugs,
–Amber
I am so excited for you to try it! You are awesome :) Let me know what you think!
Hope you're having a wonderful week my dear!
It seems as though you have hit on quite the recipe here with several of us from AFW featuring it today. You can find my feature here: http://willingcook.com/allergy-free-wednesdays-october-17-2012/. I absolutely can’t wait to make this for my family!
Thanks so much for always sharing with us! We trust we’ll see you back again this week.
Michelle @ The Willing Cook
Thanks so much Michelle, I really appreciate that! I will definitely submit something later today!
I am featuring your lovely recipe this week on AFW Gabby! Thanks for sharing it with us!
Thanks so much Tessa :)
This looks gorgeous! I’m going to have to try one of your raw desserts soon. They look so professional!
Aww thanks Katherine! I think more credit has to go to raw desserts in general than my skill- they are just so easy!
Oooh la la! I think I may be trying to recreate this for my Gratitude Day with the family coming up next month! : )
Amazing :) I hope you like it!
Gabby, I adore this dessert! I was totally planning on doing a pumpkin cheezcake for American Thanksgiving. Can I tell you a secret. My reader won’t pull up your posts for some reason. I try not to do email subscriptions since my inbox gets so full they get lost. I’m making a single exception for you now! I promise I’m not ignoring you and I do adore your blog. xoxo
Thanks so much Somer! I can’t wait to see your version of a pumpkin cheezecake!
Aww I wonder what’s going on with my blog! I’ve a had a few people mention they haven’t been getting updates, but I have no idea what could be causing it! I feel honoured to have earned a spot in your inbox Somer :) Glad to see you back here, you were missed!!
I promise to stick around this time! I don't want to miss all this goodness!
Glad to hear it :)
Hi, Gabby! I’ve been absent now and then from your blog, but I’m back and am loving this cake! It sounds delicious and even the crust sounds awesome. Happy Thanksgiving! :)
Yay, glad to have you back Jennifer! It was a fantastic cake and the crust is so easy! Thanks and Happy Belated Canadian Thanksgiving to you too!
Hope you had a great Thanksgiving Gabby! This pie looks amazing :) I had a few too many bites of the real thing this weekend….but it was totally worth it!! xo
Thank you Shira! I know, Thanksgiving is made for over-eating, but it’s always worth the deliciousness ;)
Holy monkey this looks so good! I can’t believe how easy the recipe is, especially for the crust. I usually buy pre-made crusts but since this is so simple I’ll have to give it a try. I bet it would go well with any kind of pie or cheesecake.
Thank you Reia! That’s the beauty of raw crusts- they involve almost no effort!! It would definitely work for any kind of pie and you could switch up the nuts depending on that you’re making!
This mousse cake looks delicious and really pretty too!
Thank you so much! Sometimes I almost feel bad cutting into a cake, but the taste is always worth it ;)
Yummmm Gabby! I made no bake pumpkin cake too for thanksgiving! But in bar form. Just loving all the pumpkin goodness. My ONLY grocery store in town actually ran out of pumpkin on the weekend. Crazy right?!
Great minds think alike! I am obsessed with pumpkin right now so I’m oving all the pumpkin all over the blogs! I wouldn’t mind if it kept up straight into nex spring ;)
That’s crazy about running out of pumpkin! How did people manage??
I almost skipped over reading this because I didn’t think I’d be able to pull it off (no bake cakes generally don’t turn out well for me), but this doesn’t look too difficult at all (and it also looks like a whole lot of tasty, so I’m on board!)
It’s so easy and totally worth it :)
Oh my WOW, what a gorgeous concoction of flavours and desserts! Pumpkin pie, pecan pie, cheesecake…. ohhhh YUMMO!
Thanks Bex! I can never decided what I want, so this way, I get them ALL :)
Yum Gabby!
This looks delectable! I’m a day late for more dessert making, but consider it bookmarked!
Hope you had a great weekend :)
Thanks so much Lauren! It’s definitely a dessert that’s easy enough to make anyday, not just for special occasions :)
I cannot express to you how crazyface I am at the knowledge that I’ve missed Canadian Thanksgiving by a week, but then I’m leaving the US just in time to miss their Thanksgiving too. THE UNIVERSE WON’T LET ME HAVE PUMPKIN PIE/CAKE/CHEESECAKE.
Ahem.
Happy Thanksgiving, Gabby!
Oh no Hannah! I’m sure there will be lots of pumpkin left when you come here don’t worry, we don’t lose our craze for pumpkin just because Thanksgiving is over! Thanks Hannah :)
Oh Gabby, this looks incredible! Wow. I am super, super impressed :)
Hehe thanks Kari! I love it because it looks impressive but is super easy to make :)
No doubt about it. You’ve outdone yourself, Gabby!! I am SO making this.
Aww thank you Ann! I really hope you like it! It’s so easy too :)
Another drool-worthy recipe, my friend…I’ll keep this bookmarked for Thanksgiving in the states next month. : )
And we are all so thankful for YOU! : )
Thanks Raechel! I hope you like it if you get to make it!
And shucks, I’m blushing ;)
YUM…. this looks amazing (as always, Gabby!) and THANK YOU for being the beautiful, creative and inspiring lady that you are.
Aww thank you Lou, both for your words about the pie and myself :) You just made my day :)
aww, what a great post! we’re thankful for YOU too!! :) happy thanksgiving:) this is making me really excited for celebrating in november!! :D i love how you used a banana in the recipe! yum!
You’re so sweet! I can’t wait to see what all you guys down south have in store for your Thanksgiving, it’s like celebrating it for the second time!
Pumpkin pie will never be the same now that I’ve seen this! I’m always chasing a pumpkin chiffon recipe that hasn’t quite come together yet, but that mousse looks like the perfect fluffy texture I’ve been craving. I’ll just have to plop it into my favorite gingersnap crust and find out! Thank you for the recipe. :)
Haha well I really hope this lives up to your expectations!! I have to say, I loved it and I’m sure you will too :) A gingersnap crust sounds amazing!
This seems so simple to make but the pay off looks amazing! Raw dishes don’t usually make it into my fall meals but this is getting pinned to be made asap!
That’s one of the reasons I like raw desserts! So simple, but so amazing! You’ll have to let me know how you like it when you try it!
First I would like to thank YOU for all of your support and inspiration you’ve given me since we have connected through our blogs. You are amazing and beautiful just like your blog so thank you :)
Secondly, OMG!! This cake is GORGEOUS! I absolutely must try it. It combines all of my favorite things and it looks so light and beautiful. It is the perfect dessert to impress everyone. I love that you used pecans in the crust, pecans and pumpkin are a great combination. Absolutely lovely, can’t wait to try it!
Happy Thanksgiving Gabby!
You are so sweet Sarah! you are just amazing as well and I’m so glad to have met you :
I hope you do get to try it! It’s so lovely and warm feeling even though it isn’t very heavy. It’s definitely something great to have when company is coming :) I gave the rest of it to my mom to bring into work to spread the healthy vegan love. Maybe I’ll convert some people yet!
Happy Canadian Thanksgiving Sarah!
This looks so great!! I have been obsessed with desserts like this lately, I am going to for sure try this one, too!
This was such a lovely post to wake up and read at the start of the week! Have a wonderful thanksgiving! I cannot wait to celebrate ours next month :)
Thanks Beth! I really hope you like it! I’m also so glad I brightened your morning just a little :) I can’t wait to see what you come up with for your Thanksgiving- something pretty spectacular I’m sure! Happy Canadian Thanksgiving!
Oh gabby, you make my day with this post! I have been craving a lovely pumpkin dessert! yummmy!!! you have yet to let me know what you did with the pumpkin seed oil! hope u r well, i know i havent been around much lately but will b back soon ;)
Glad I could help you out on the pumpkin front! :) The pumpkin seed oil has made an amazing addition to my salads recently! I want to try and concoct a dressing recipe with it soon- I’ve been saving some for just that :)
So good to hear from you! I was beginning to think you’d fallen off the face of the earth! Take you’re time though, I’ll be here!
Looks great, Gabby. It is always nice to reflect on the positives in our lives – on the web and in the real world. :-) Happy Thanksgiving! :-)
So true! It’s wasy to get bogged down in all the stress, we need to focus on the good! Happy Thanksgiving to you too Janet!