The holidays are right around the corner and it is the season of all things pumpkin! What is Thanksgiving without a gluten free pumpkin cheesecake?! Living gluten and dairy free can be a challenge but it doesn’t have to mean missing out on our favorites! We just have to rework the recipes to find replacements that are even better than the originals. I am so excited to share this recipe with you.
Cheesecake Recipe Goals
Thinking ahead I wanted to create a simple dessert that hopefully I could take to parties and no one would know the difference. I firmly believe in not telling people what I put into recipes until after they try it. Although, most people know that I will bring something healthy. To bypass this, I try to sneak it in with as few people seeing what I brought so that those who turn up their noses at healthy food won’t know the difference. Sneaky, sneaky.
I believe I have a winner in this great gluten free, dairy free Pumpkin “Cheesecake.” It’s simple, healthy, free from refined sugar, and the best part, it is really delicious. I made sure the have friends who are not use to healthy foods try it before sharing with you. Unfortunately my tastes buds are fine tuned to the ingredients I love to use so I am not always the best judge of healthier versions of foods. I was so excited when one of them said “This tastes exactly like pumpkin cheesecake. My favorite dessert.” YAY!!!!!
Using a leak proof spring form pan (like this one) I made the crust with just 3 ingredients: almond flour, dates and cinnamon. The “cheesecake” is coconut milk, pumpkin, maple syrup, grass-fed gelatin and spices. It can’t get any simpler than that! It’s a dessert that tantalizes the taste buds and leaves you feeling satisfied due to the healthy fats and fiber.
This recipe is gluten free, dairy free, soy free, corn free, grain free, refined sugar free, and paleo.
*If you can’t have nuts, make a rough nut flour in your food processor with raw sunflower seeds and pepitas.
Gluten Free Pumpkin "Cheesecake"
- 1 cup finely ground almond flour
- 6 pitted dates
- 1/4 tsp cinnamon
- Cheese cake
- 1 can full fat coconut milk
- 1/2 cup canned pumpkin not pumpkin pie filling
- 1/3 cup pure maple syrup
- 1 tbsp plus 1 tsp grass fed beef gelatin
- 1 tsp gluten free vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- In your processor, place almond flour, pitted dates and 1/4 tsp cinnamon. Blend until dates are throughly torn apart and mixed into the flour evenly.
- In your springform pan, pressed mixture firmly and evenly completely across the bottom.
- In a medium sized pan, warm your coconut milk on medium-low until warm but not boiling.
- In a separate small bowl, add in gelatin and a couple spoonfuls of warmed coconut milk. Melt gelatin as best you can. Add to the pot with the rest of coconut milk. Mix thoroughly.
- In a separate bowl, mix together coconut milk mixture with pumpkin, vanilla and spices.
- Pour on top of crust and refridgerate for at least 2 hours.
- When mixture is firm, very, very, very slowly undo the spring. Slice and serve.