Gluten Free Pumpkin Cheesecake Recipe

Healthy pumpkin cheesecake recipe

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.
pumpkin cheesecake
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!)

pumpkin cheesecake

2 votes


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.

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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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