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Pumpkin Spice Cheesecake with Pecan Caramel Sauce (raw, vegan, gluten-free)

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Raw Pumpkin Spice Cheesecake with Pecan Caramel Sauce Recipe

Tonight we celebrated our dear friend David’s birthday.  With the gathering of our friends, not only did we sing happy birthday, but, we shared wonderful dinner and topped it with belly satisfying raw dessert!

Pumpkin is one of his favorite flavors so I knew I had to make this for him.  Believe it or not but I bought this sugar pumpkin back in December.  They have an amazing shelf life when stored properly.

I just had to put one to the test and sure enough, 3 months later we were still able to use it to create this special treat!  I hope you enjoy this Pumpkin Spice Cheesecake with Pecan Caramel Sauce as much as we did.  You can make it as a pie or serve it in bar form.



  • 2 cups raw pecans, soaked & dehydrated
  • 1 cup packed Mejool dates, pitted
  • 1/4 tsp Himalayan pink salt


  • 2 cups raw cashews, soaked 2+ hours
  • 2 cups almond milk
  • 2 cups cubed raw pumpkin, sugar pumpkin is the best
  • 4 Tbsp lemon juice
  • 1/4 tsp Himalayan pink salt
  • 1 1/2 tsp pumpkin pie spice
  • 1 cup maple syrup or raw agave nectar
  • 3 Tbsp lecithin, ground or liquid
  • 1 cup cold pressed raw coconut oil, melted

Pecan Carmel Sauce:

  • 1/2 cup raw almond butter
  • 1/4 cup raw agave nectar or equivalent
  • 1/4 cup yacon syrup
  • 1/2 cup date paste
  • 2 tsp vanilla extract
  • 1/8 tsp Himalayan pink salt
  • 1/4 cup water (may need more or less, do you want to drizzle or use as a frosting?)
  • 1/2 – 1 cup raw pecans,  soaked, dehydrated and chopped



  1. In the food processor, fitted with the “S” blade,  process the pecans along with the salt till it breaks down to a small crumble.
  2. Note on dates ~ the the dates are dry and hard, rehydrate them in warm water for about 15 minutes, until softened.  Drain and discard the soak water.  Hand-squeeze any excess water from the dates before adding to the nuts.
  3. Open the food process and lay the dates around the bowl.  Return the lid and process until the batter sticks together when pinched.  Be careful not to over process.  This will cause the pecan’s natural oil to release and make the crust oily.
  4. Press the crust mixture in the bottom of the pan.  I used a 9×9 square Springform pan.  These are my favorite types of pans.  You could use any size, shape or style to fit the occasion!  Set aside while you make the filling.


  1. Drain and rinse the soak water from the cashews.
  2. In a high-speed blender add the almond milk, cashews, lemon juice, cubed pumpkin, salt, pumpkin spice,  and maple syrup until very smooth.
    • Depending on the blender, this can take 1-3 minutes.  Stop and test the filling by rubbing it between two fingers.  If you fill ANY grit, continue blending.
    • This is a good time to taste test.  You may need to add additional spice or sweetness, it all depends on the quality of the pumpkin you used.  We are dealing with fresh ingredients here and the taste can very largely due to ripeness, etc.
    • If you don’t have pumpkin spice, you make your own by combining the following: 1/2 tsp ground cinnamon , 1/4 tsp ground ginger, 1/8 tsp ground allspice or ground cloves, and 1/8 tsp ground nutmeg.  Stir to blend. Makes 1 tsp of pumpkin pie spice.
  3. Add the lecithin and melted coconut oil and continue blending until everything is well-integrated.
  4. Pour the mixture over the prepared crust.
  5. Gently tap your pan on the counter top to bring all the bubbles to the surface.
  6. Place in the fridge to set up.

Caramel sauce:

  • In a high powered blender combine the almond butter, agave, ycan syrup, date paste, vanilla, salt, water, and process until smooth.  You may need to stop occasionally to scrap the sides down.
  • Hand stir in pecan or place on top after applying the caramel sauce.
  • Store left over sauce in the fridge in an airtight container for up to 2 weeks.  To soften, leave out at room temperature for a few hours or place the container in a bowl of hot water.
  • Assembly:  Pour caramel over the cheesecake and allow it to drizzle down the sides. Cut and serve!!  Keep chilled.

The Institute of Culinary Ingredients™

  • To learn more about maple syrup by clicking (here).
  • Click (here) for my thoughts on raw agave nectar.
  • Dates are an amazing ingredient for raw food recipes,  click (here) to read why.
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.
  • Is coconut butter the same as coconut oil?  Click (here) to find out.
  • Learn how to make your own raw almond butter by clicking (here).

Culinary Explanations:

  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.

So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.

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The Flower

37 thoughts on “Pumpkin Spice Cheesecake with Pecan Caramel Sauce (raw, vegan, gluten-free)

  1. Rebecca says:

    You have stars by the lecithin and the coconut oil ingredients, but do not reference them. What do the stars refer to?

    Thanks, this looks great!

    • amie-sue says:

      Good afternoon Rebecca,
      The stars refer to #3 in the directions. I failed to put the stars on #3…thank you for bringing that to my attention. I fixed it. :) I hope you try the recipe, it is yummy! Many blessings, amie sue

    • Jitka says:

      Hallo, I today made Pumpkin Spice Cheesecake with Pecan Caramel Sauce and I dont know, what it will good. :-) I am sorry for my English, I live in Czech Republic.. I love raw food and I would like can preper raw food most better. Do you made some courses about raw food? And where do you live?
      Than you very much. I must see to fridge, whato about my pumpkin cheeesecake do… :)
      Have a nice day. Jitka

      • amie-sue says:

        Good morning Jitka,

        I hope that the pie turns out amazing for you! Don’t worry about your English, I speak English and even I struggle with it. hehe

        I teach raw classes on the side of everything else that I am doing but they are usually small, one on one style classes. Nothing real formal. We live in Oregon.

        Keep me posted how your pie turns out! amie sue

  2. Alicia says:

    Hey there! I LOVE your site and all the recipes I have tried so far! I make at least one a week for my family and also one for my diabetic grandmother. I haven’t been disappointed yet! I just wondered if you know how many calories are in a piece of these pies? My mama could sit and eat a whole one in a sitting :-} and wondered how many calories she was consuming. I make this one most often.

    BTW, I tweeked a couple recipes and made a banana chocolate cheesecake. SO YUMMY! Thank you so much for your site and all your info!

    • amie-sue says:

      Thank you Alicia :) So happy to hear that you are enjoying the site! Boy, I don’t know how many calories are in that pie. We can be rest assured that it is healthier for us but like everything else, one must practice moderation. :)

  3. carla says:

    can i use another thing for lecithin.

  4. Catherine says:

    Thank you thank you thank you! I made this for my birthday, which was on (Canadian) Thanksgiving, and it was beyond perfect!! I went to a wedding the night before and was sitting next to a display of SAD cheesecakes, including my all time favorite: PUMPKIN CHEESECAKE!! I supplemented date paste for most of the maple syrup since I have an intolerance to processed sugars and made coconut whipped cream (pop a can of organic coconut milk in the fridge overnight, turn it upside down in the AM, pour out the watery milk, then whip the cream all by itself – delish!!!)
    Once again, your the best!! This is my all time favorite recipe site ;)

    • amie-sue says:

      Oh Catherine I so happy to hear this!! I love waking up to such wonderful comments. hehe Your making me hungry for this again. I am so pumpkin head over heels for them right now, just LOVE them. Thank you so much for sharing this, it made my day. In honor of your Thanksgiving celebration… I am thankful for you. :) Many blessings, amie sue

      HAPPY BIRTHDAY !!!!!

  5. Erica says:

    I would like to try to make this for Thanksgiving. However, I do not have a dehydrator for the pecans used in the crust. Any alternatives? Also, what brand is your springform pan? I recently went looking for one, but only found round pie springform pans. Thanks!

    • amie-sue says:

      Erica… check out my Amazon store on the site. I try to put all the gadgets I use on their so people can get an idea as to what I use. You can just soak the nuts, drain them well and use them wet. I love this pie… I might have to make it soon ! Good luck, amie sue

    • Erica says:

      One last question… I am gathering the ingredients for this recipe and am having a hard time finding yucan syrup for the caramel sauce. I did a search on the internet and it comes up with a different spelling. Yacon instead of yucan. Is this the same thing? And would maple syrup or agave nectar give the same results? Thanks!

      • amie-sue says:

        Morning Erica,

        That is a typo on my end. It is Yacon. Taste wise molasses is the closest in taste, but that isn’t raw so not sure how important that is to you in this. Maple syrup would be the next ingredients in line that I might use to replace it, but again it’s not raw. Agave is much runnier that Yacon, as well as a different flavor profile. It’s all up to you. Have a great day in the kitchen, amie sue

  6. Myrna says:

    Amie-Sue! This was fabulous! I’m not 100% raw but eat raw most of the time. I also love messing around in the kitchen and in my “pre-raw” life one of my specialties was cheesecake (and it’s many variations). I tried this one yesterday and served it to the faculty at a meeting none of whom is raw and they just couldn’t believe it was raw. This recipe was absolutely amazing. I couldn’t resist and added shredded coconut to the crust and I loved it, so I just make repeat it. Ok I’m rambling now, just wanted to thank you for posting this recipe. Can’t wait to try other recipes.

    • amie-sue says:

      Perfect Myrna! So happy to hear that you all enjoyed it. Raw cheesecakes are so easy and always a hit! Have a blessed day and thank you for sharing. :)

  7. Igloo says:

    I tried this and was very pleased with the result. I was thinking of replacing the pumpkin with frozen strawberries to make a strawberry cheesecake. Do you think it will work?

    • amie-sue says:

      Hello Igloo,

      That is awesome, glad you enjoyed it. You could use strawberries but word of caution, frozen berries will create a bit of sauce once thawed, so be sure to thaw and drain them really well. The added liquid might make the cheesecake to loose. Scrumptious!

  8. Igloo says:

    Oh, I hadn’t thought about the extra liquid frozen berries could cause! It’s a good thing I asked. Thanks!

    • amie-sue says:

      You betcha. Consistency of ingredients is the first thing that pops in my head when I create recipes. Well wait, I take that back. I get a hankering for a certain flavor then I think of what foods I can’t use to create the texture needed to make a wonderful mouth-feel recipe :)

  9. Myrna says:

    I made this Amie Sue….three times. I made it for an office party (didn’t say it was raw), then for a potluck and then I was asked to make it again for our church Health and Temperance ministries. It was absolutely delicious and because I never leave good alone, I added shredded coconut to the crust. (hope you don’t mind). Thanks for sharing this recipe.

    • amie-sue says:

      That is so wonder Myrna! I don’t mind at all that you “added” to the recipe. That is what these recipes are here for… for you to make them you own! To play, experiment and having fun with healthier foods is what it is about! Thank you for sharing and have a great day. amie sue

  10. constance says:

    this is a huge hit around here and its beautiful in its presentation to boot
    i also cheated a bit as its the wrong time of year for the sugar babies here -since i had a few yams hanging around with no purpose in mind i substituted them for the pumpkin-absolutely fantastic results
    (these were organic american yams like in your regular grocery section-NOT oriental yams that HAVE to be cooked before eaten) want that clear since this is world wide internet
    thankyou again for this recipe another keeper for sure

    • amie-sue says:

      Great way to find ingredients to work for you Constance. I really appreciate you sharing that with me. You didn’t cheat… you created!!!! :) Have a blessed weekend, amie sue

  11. Sharon says:

    Amie Sue – can you say “over the top”! AMAAAAAZING! This was a grand finale for an “uncooking” class I taught and am so thrilled with this! Here in Maine, we love all things pumpkin and not one person could believe it is raw…guess what the boys get for Thanksgiving this year? HeeHee, they will never know! Thank you Amie Sue!

    • amie-sue says:

      I can say that Sharon… but you said it beautifully. lol I am thrilled that this turned out so well for you! I sense that you are making this for Thanksgiving but them I am “mind reader”. hehe :) Thank you for sharing, made my morning! amie sue

  12. Lyn :] says:

    OH MY GOODNESS – this is SOOOO GOOOOOOD!!! We just had a birthday party today and we all were asking for more of this (no self discipline here, when it comes to your recipes )! LOL :] I so LOVE RAW “COOKING ” !!!!!!!!!!!! I had to make a double the recipe for the caramel sauce, as Gene was sold on Bob’s idea of dipping apple slices in it !!! He was full of compliments on the cheesecake and the sauce !!!! Thank you for making cooking FUN !!!!!!!!!! Hugs, Lyn :]

    • amie-sue says:

      You and I were on the same page! Yesterday I made a double batch of the caramel. Bob has been asking for some to have with apples and then I took a jar to a party we went to last night. :) So happy that you all enjoyed this cheesecake! Thanks for sharing. Have a wonderful week Lyn! amie sue

  13. Kathy says:

    Is there another alternative to the lecithin? I understand this is a soy by product. I need to stay away from soy. So love your recipes. I am having fun with them and no guilt eating seconds. Hehe

    • amie-sue says:

      Hi Kathy,

      They make a sunflower lecithin which has great health benefits. See the link in the the ingredient list. I can’t have soy myself. Have a great day! amie sue

  14. Deborah Peoples says:


    I bought some raw sunflower lecithin and it is a thick cream/paste. Would I use this the same as the soy lecithin granules? Is 3tbsp of granules the same as 3tbsp of sunflower lecithin? Thank you for all of the wonderful recipes!

  15. Annett says:

    Dear Ami Sue, do you think the receipe does work with walnuts too? :-)))) greetings and thanks for this great receipes, Annett

    • amie-sue says:

      Good morning Annett,

      Absolutely, walnuts will work just fine and dandy. :) If you make the cheesecake, let me know how it turned out for you. I love hearing! Have a glorious weekend, amie sue

  16. Amanda says:


    I just love your site and recipes! What an inspiration. Quick question-can I used canned pumpkin instead af raw pumpkin in this recipe? If so, would it be the same amount? It calls for two cups of raw pumpkin. I would like to make this for Thanksgiving but really need the input. Thanks again for such an inventive, creative and inspiring site!

    • amie-sue says:

      Good evening Amanda,

      Thank you for the sweet words, I sure appreciate it. :) Your timing is AMAZING because I just made this cheesecake last night and I used canned pumpkin. Make sure that it is organic, in a BPA-free can and doesn’t have other sugars or seasoning in it. This is how I modified the recipe…

      3 cups raw cashews, soaked 2+ hours
      3/4 cup water
      1 cup canned pumpkin
      1/4 tsp sea salt
      2 tsp pumpkin pie spice
      3/4 cup maple syrup or raw agave nectar
      1 Tbsp vanilla extract
      1/2 tsp Liquid NuNaturals Stevia
      3 Tbsp lecithin, ground or liquid
      1 cup cold pressed raw coconut oil, melted

      Shoot. I sort of rewrote a whole new recipe. lol But thought I would share. I might as well go ahead and do a posting for this version too. :) Good luck and enjoy! amie sue

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