Just 3 years into living America and my love for all things Pumpkin is still going strong. This Pumpkin Cheesecake was made in the healthiest way possible. It’s refined sugar free, nut free, gluten free AND dairy free yet still sings to the tastebuds with every bite.
A few things to note
- You will need a decent amount of patience and time when making this dessert as it needs to be COMPLETELY cool before you cut into it. Best to plan ahead on this one and make the day before you want to eat it (tough I know, trust me I’m not one of those people that can wait a whole 24 hours for a dessert, however the wait is well worth it).
- If you don’t have an aversion to butter, sub out the coconut oil in the crust for 5 tbsp cold butter cut into thin patties. It will make for a more pliable dough.
- A 9 inch pie dish works best with this recipe
- A great side for serving this cheesecake is a plain coconut yogurt. The creaminess of this goes so well with a nice thick slice.
Gluten Free Pumpkin Pie Cheesecake
Course: DessertCuisine: AmericanDifficulty: Medium10
servings30
minutes1
hour18
minutesCheesecake version of our favorite Thanksgiving Pie. This recipe was made in the healthiest way possible – it’s refined sugar free, nut free, gluten free & dairy free.
Ingredients
- Dough
2 cups gf flour
5-7 tbsp cold water
150g coconut oil, cold (or 8 tbsp cold butter)
1 tbsp coconut sugar
- Filling
16 oz tofutti cream cheese, at room temperature
1 (15 oz) can pumpkin puree
8 oz silken tofu
3 eggs plus 1 egg yolk
3/4 cup coconut or brown sugar
3 tbsp coconut flour
1 teaspoon vanilla extract
2 tsp pumpkin spice
Directions
- Preheat oven to 400F bake
- In a food processor blend together your cold coconut oil (or butter) and gluten free flour until mixed together
- While the processor is going, add in the cold water. Process until completely combined.
- If you need, remove from the processor and work the dough into a ball by hand
- Transfer to a pie dish and press out with your hands. To get an even pie crust use a spoon to smooth out the dough.
- Using a fork, poke holes in the bottom of the pie crust (to allow any steam to remove during the cooking process)
- For aesthetic purposes, use the same fork to make dents at the rim of the pie crust, all the way around.
- Bake for 18 mins, remove and set aside.
- Preheat oven to 350F bake
- Using a hand beater, beat the cream cheese until smooth
- Add the tofu and pumpkin puree, beat until incorporated
- Add in the remaining ingredients and beat for a further few minutes
- Pour pie filling on top of the crust, all the way to the top
- Bake for 1 hour
- Once the hour has past, turn off the oven and let the pie cool for 30 minutes
- Remove from the oven and let cool for a further 30-60 mins before transferring to the fridge to cool completely, overnight.
- Once it’s cooled completely, remove from the fridge and cut into 10 slices.
Recipe Video
Notes
- Best eaten straight from the fridge with a dollop of coconut yogurt or whipped cream.
