Raw and Cultured Pumpkin Cheesecake


This is one of those dessert recipes that adapts easily to using cultured foods. And because of the healthy fats in the recipe, the sweetener is kept to a minimum.

This dessert is perfect for Thanksgiving or anytime throughout the fall or winter. With a hint of pumpkin and a dash of warming fall spices, this is sure to be a hit at your Thanksgiving table.


  • 1 cup graham cracker crumbs, preferably sprouted or sourdough
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 1/4 teaspoon ground ginger

  • 1 cup pumpkin purée (plain)
  • 4 tablespoons cultured butter, softened
  • 16 ounces cultured cream cheese (or well-drained kefir cheese)
  • 1 teaspoon pure vanilla extract
  • 1-1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup powdered Sucanat (granulated Sucanat that has been powdered in a blender)


  1. Preheat oven to 400°F. Line a 9-inch spring form pan with parchment paper or grease a 9-inch pie pan.
  2. In a medium bowl, combine graham cracker crumbs, ground ginger, and melted butter. Press mixture into bottom of prepared pan and about 1/4 inch up the sides. Bake 7 to 8 minutes or until golden brown. Set aside to cool.
  3. In a medium bowl, beat pumpkin purée, softened butter, cream cheese, vanilla, spice, and salt until smooth. Mix sugar in, 1/4 cup at a time, then beat until smooth. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan and peel off parchment paper. Cut into slices and serve.

Raw and Cultured Pumpkin Cheesecake

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