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dairy free grain free paleo pumpkin cheesecake

Gluten Free Pumpkin "Cheesecake"

Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 8 servings

Ingredients
  

  • Crust
  • 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

Instructions
 

  • 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.
    grain free cheesecake crust
  • 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.