Vegan Gluten Free Sugar Free Pumpkin Cheesecake - cooking recipe

Ingredients

Crust
1 cup superfine sorghum flour
1/2 cup arrowroot
1/2 cup pecans, finely ground
1 -2 teaspoon cinnamon
1/4 teaspoon sea salt (link)
4 tablespoons coconut oil (room temp)
5 tablespoons water
1 tablespoon maple syrup
Filling
1/2 cup millet
2 cups water
1 cup cooked mashed sugar pumpkin
1/2 cup raw cashews
1/2 cup maple syrup or 1/2 cup agave nectar
1 tablespoon fresh lemon juice
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Preparation

Start by cooking the millet. Rinse millet in a fine mesh strainer under running water for a minute. Then place millet and the 2 cups of water into a small pot, cover, and bring to a boil. Turn heat to low and cook for about 45 minutes. Remove from heat.
To make the crust, preheat your oven to 350 degrees. Line your spring form pan with parchment paper. (Trace the bottom of the pan onto the paper to form the size circle you need, then cut with a scissors).
In a medium mixing bowl whisk together the sorghum flour, arrowroot, ground pecans, cinnamon, and sea salt. Add coconut oil and cut in with your fingers or a pastry cutter. Then add water and maple syrup. Quickly mix dough with a fork. Form into a ball. Press dough evenly into bottom of spring form pan.
Bake for about 15 minutes. Let cool completely.
To make the filling, place the pumpkin, cashews, maple syrup, lemon juice, and spices into a high powered blender. I use my Vita-Mix. Blend until smooth and creamy. Then add the cooked millet and blend again, scraping sides down as needed. Blend until very smooth. Pour filling into cooled crust. Spread the top if needed.
Let cheesecake set at room temp for about an hour then cover and transfer to the fridge until completely set, at least 3 hours or overnight. Remove cheescake from spring form pan and slide off onto a platter for serving.