Toasted Pecan Cookie Crust
1 box Simple Mills Crunchy Toasted Pecan Cookies, finely crushed
3 tablespoons melted vegan butter
Pinch of sea salt
Vegan Pumpkin Cheesecake Filling
1 1/2 cup raw cashew pieces, soaked in water overnight then drained & rinsed
1/2 cup canned coconut cream (white solids from the can)
4 tablespoons coconut oil, melted
2/3 cup maple syrup
1/2 cup canned pumpkin puree
2 teaspoons pumpkin pie spice (Cinnamon, Ginger, Nutmeg, Allspice)
Dairy-free whipped cream as a topping