Gluten Free Pumpkin Cheesecake Recipe

Pumpkin Cheesecake

This is one of my favorite dessert recipes. Ever. Many thanks to reader Wanda who made the gorgeous one above and sent me a picture! 🙂 (It always gets eaten before I can take a picture around here)

I use a Cinderella Pumpkin or “old fashioned pumpkin” for this recipe. The one I used for the original recipe weighed about 25 lbs and barely fit in my oven. I roasted it in the oven on 325 for a few hours until it was soft and peeled the skin off. The flesh was enough to make more than 10 pies/cheesecakes and some Pumpkin Lattes.

I originally got this idea from Jimmy Moore’s Livin La Vida Low Carb Blog, and adapted it to our tastes. Play around with the stevia and spices to suit your taste! (and check out his blog for some other great recipes!)

Real Food Pumpkin Cheesecake Recipe




Yield 6 -8

A creamy pumpkin cheesecake made with healthy real-food ingredients and minimal sweetener!


  • Crust
  • About 1 cup of almonds, pecans or hazelnuts, finely powdered in blender or food processor
  • 2 Tablespoons of coconut oil or butter
  • 1 egg
  • cinnamon to taste
  • honey or stevia to taste
  • Filling
  • 12 ounces pumpkin puree (about 1.5 cups of homemade or about 1 can store bought)
  • 2 Tablespoons of coconut oil
  • 2 (8 ounce) packages of cream cheese at room temperature
  • 3 eggs
  • 1 tsp pumpkin pie spices (to taste) or 1 tsp cinnamon and a sprinkle each of nutmeg and cloves
  • 1 tsp vanilla (optional)
  • stevia or honey to taste (I used 2 tsp of powdered stevia leaf from the garden)
  • [Note: The above recipe can be doubled to fit in a 9x13 baking dish]


  1. Preheat oven to 375 degrees.
  2. Finely powder the almonds or pecans in food processor or blender.
  3. Mix with cinnamon, stevia, egg and coconut oil and use hands to press into bottom of pie pan.
  4. Put in heating oven for 10-15 minutes until crust is slightly toasted.
  5. In the meantime, mix the pumpkin puree, cream cheese, spices, coconut oil, eggs, vanilla, and sweetener (if using) with a mixer or immersion blender (or just throw in a blender).
  6. When crust has started to toast, remove from oven and pour filling into pan.
  7. Return to oven and cook for 35-45 minutes or until top doesn't wiggle in center and starts to slightly crack on sides.
  8. Remove and let cool.
  9. Chill at least 2 hours or overnight before serving.

Courses Dessert

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What is your favorite dessert? Tell me about it below!

A healthy pumpkin cheesecake with no sugar and minimal sweetener- it highlights the natural flavor of pumpkin with the aroma of fall spices.

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Reader Comments

  1. This looks so delicious!  Thank you!  I recently made your pumpkin latte recipe and took it to the office with me and after adding a little sweetner to the individual cups per each person’s taste, everyone loved it. 

  2. FYI…You left cream cheese out of the instructions!  This sounds delish!  I’m going to make one soon. 🙂

    • Step # 5 shows you where and when about the cream cheese.

  3. At this time we are not doing “treats” because we have been wheat free for two months and still adjusting and losing weight. Some day we will be regulated and ready for occasional goodies. Although we are not missing any of the bread, cookies, crackers, cake etc. We are so pleased with how well we are feeling. But I will save this recipe and will indeed make it some day. Sounds great. 

  4. I have been waiting for this since you mentioned it !!!!

  5. Katie, Re: Pumpkin Cheesecake Recipe
    I am using Honeyville almond flour for the crust. Would I use same amount as 1 cup of almonds? Also, your stevia from garden is it green? I recently bought the green powdered stevia.It has a very earthy taste and smell.Would it be okay to use this.I also have Sweetleaf liquid vanilla creme stevia.Which do you feel would be better? Thanks so much!

    • Sorry… been meaning to reply to your email and am swamped this week. Yep, the almond flour should work in equal amounts. The stevia in the garden is green and you can use the powdered version (just know it will slightly affect the color). though the vanilla creme would probably be better in the cheesecake!

      • We did not like it with the stevia.Gave an odd taste but I did use the vanilla creme.I will try again real soon with honey or sucanat. Any tips to get the cream cheese to completely mix in.I let it sit out for quite awhile and it seemed to be real close to room temp. but it did not mix well when using a hand mixer.

        • Try using an immersion blender or a blender if you have one. I use an immersion blender for pretty much everything and it seemed to work great.

  6. Made a similar recipe sans crust and used sugar, but we cut back on the amount by about half. It certainly wasn’t the sweetest cheesecake, but I think the lack of sweet let the pumpkin and cheese flavors come through. It was gone in a day, anyhow!

  7. I’m putting this on our Christmas menu since I missed it for Thanksgiving!

  8. Unfortunately, I have a tree nut allergy.  What would you think about using coconut flour or sunflower seeds to make the crust instead??

    • absolutely would work. Sunflower seeds would work fine, or you could find a recipe for a coconut flour crust (just pre-bake). You can actually leave the crust out all together in this recipe.. I’ve done it when I’m out of almonds and it tastes just as good 🙂

  9. I just took this to easter dinner with family, and it got rave reviews! Everyone loved it, and my father in law thought I bought it from a bakery! It was just beautiful, too! I’ll post a pic if there’s a piece left… Thanks so much for this!

  10. You seriously just made my day. I would have never thought to use crushed almonds as the pie crust. Do you think if I leave the cream cheese out for my dairy allergic son it will still taste good. Ohh and my favorite dessert is apple pie 🙂

    • You could try. I haven’t tried it, but a mixture of ground chia seeds and coconut cream can work well to replace it.

  11. Hmmm what about replacing ricotta for cream cheese…low carb?

    • That could work.. probably add an extra egg or too…

  12. Normally my favorite desserts have chocloate, but around the fall I like making pumpkin desserts with recycled jack o’lanterns

  13. Loved the filling! I made the crust with pecans, but it turned out soggy and a little burnt.

  14. Just made this…. Can’t wait to taste this…. Thank you Wellness Mama~

  15. I was wondering if you had any nutrtion info on this recipie? It looks great, can’t wait to try it out.

  16. My family loves this! I’ve just cooked one up now using hazelnuts for the crust and it’s delicious! Plus it’s so quick and easy to make. Thank you 🙂

  17. will this also work in a CHEESECAKE SPRING FORM pan? In other words, is it firm enough to hold together like a traditional cheesecake?
    Need to know soon as I hope to make it for Wednesday to eat at our Thanksgiving Dinner.

  18. I want to use honey but am wondering how much to use? Since its another liquid would i need to reduce/increase another wet ingredient, like the eggs or pumpkin puree?

  19. My crust was very very wet with the egg added… was more like a batter than a pressed crust….is the egg supposed to be in the crust?

  20. Wondering if a dairy-free version of this amazing recipe is in the works??

  21. Hey love your recipes! Just made your pumpkin pie recipe and came out amazing! I have just enough pumpkin to make this but I like cooking with xylitol any ideas how much I would need for the filling? I am trying to convert to stevia but have had trouble adjusting to the flavour in my coffee but haven’t tried it in baking yet. I have the brand better stevia powder, should I use the same amount of that as your stevia leaf powder? Thanks so much! X