I just couldn’t wait! I couldn’t wait to try a little piece, and I couldn’t wait to share this recipe with you! I have been creating and practicing recipes for a GAPS Legal Holiday Recipes e-book I am writing (which will be available on this site very soon!!!) but I just couldn’t wait to share this one. Look….
Really, they’re good for you!!! See why I just couldn’t wait?!?! Ok, here’s how I made them:
The day before or at least several hours before, start draining some 24 hour homemade yogurt to get the whey out & make it thicker. I drained mine all day to make a really thick yogurt that’s the texture of cream cheese. If you’re eating cream cheese, use that.
2.5 cups roasted, salted pumpkin seeds
1 cup shredded unsweetened coconut
1 TB honey (or more if you like things extra sweet)
1/4 cup butter
1 1/2 cups drained 24 hour yogurt
1/2 cup honey
1 tsp vanilla
Pumpkin Pie Topping:
15 oz canned pumpkin (or 1.5 to 1.75 cups home cooked pumpkin)
3/4 cup coconut milk
2 large eggs
3/4 cup honey
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Preheat oven to 375 degrees
For the Crust:
Combine crust ingredients in a food processor and pulse. Press into the bottom of a 9×13 pan.
For the Cheesecake Filling:
Combine ingredients in a medium bowl, spread on top of the crust.
For the Pumpkin Pie Top:
Combine the ingredients in a medium bowl and spread on top of the cheesecake filling, being careful not to mix the layers.
Bake at 375 degrees for 45 to 55 minutes. Chill a couple of hours before serving (or dig right in just to make sure it’s ok to feed your family ).
YUM! If you need the flavors of FALL and you want it now, go make this dessert!!