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Raw and Cultured Pumpkin Cheesecake


This common fall dessert adapts easily to using cultured foods. And because of the healthy fats in the recipe, the sweetener is kept to a minimum. 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
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • ¼ teaspoon ground ginger

  • 1 cup pumpkin purée
  • 4 tablespoons cultured butter, softened
  • 16 ounces cultured cream cheese (or well-drained kefir cheese)
  • 1 teaspoon pure vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ½ 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, melted butter, and ginger. Press mixture into bottom of prepared pan and about ¼ inch up the sides. Bake 7-8 minutes or until golden brown. Set aside to cool.
  3. In a medium bowl, beat pumpkin purée, butter, cream cheese, vanilla, spice, and salt until smooth. Mix in sugar, ¼ cup at a time, then beat until smooth. 
  4. Transfer pumpkin mixture to prepared pan, spreading evenly over the crust. 
  5. Cover and chill until set, 6 hours or overnight. 
  6. Remove outer ring of pan and peel off parchment paper. Cut into slices and serve.

Ready for Other Thanksgiving Recipes?


Raw and Cultured Pumpkin Cheesecake

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