Pumpkin Cheesecake

Crust
1 1/2 C Pecans1/3 C Raisins
1/4 tsp Cinnamon
Pinch of Salt

Filling
1/2 C Soft Dates, pitted and packed
1/2 C Agave Nectar
1/4 C Lemon Juice
2 C Cashews, soaked 2 hours, drained
1/2 C Coconut
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Ginger
1/2 C Coconut Oil, warmed to liquid
3/4 C raw 100% Pumpkin

To make the crust: In a food processor, process pecans, raisins, cinnamon, and salt until the mixture begins to stick together. Press the crust mixture evenly in the bottom of an 8-inch spring form pan.To make the filling: Process the dates, agave, and lemon juice in a food processor until smooth. Add the pumpkin, cashews and coconut and process until completely smooth. Add the coconut oil and process until well incorporated. Pour the filling onto the crust. Chill at least 3 hours before serving

Note - If you have an aversion to eating raw pumpkin, peeled carrots can be substituted for pumpkin at any time.