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pumpkin cheesecake
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Gluten-Free Pumpkin Cheesecake Recipe

Katie WellsNov 19, 2019Updated: Jul 18, 2022
Reading Time: 3 min

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Table of Contents[Hide][Show]
  • Why Pumpkin Pie Cheesecake?+−
    • How to Make Grain and Gluten-Free Cheesecake
  • Healthier Grain-Free Pumpkin Cheesecake Recipe+−
    • Other Real Food Desserts:
  • Gluten-Free Pumpkin Cheesecake Recipe

This is one of my favorite dessert recipes. Ever.

Good ol’ pumpkin pie is always a classic around this time of year (and I love it!) but after many years of the same desserts at Thanksgiving, I was ready for something new. I had heard of pumpkin cheesecake and it seemed like the perfect time to try!

The results did not disappoint! Pumpkin pie cheesecake is now a regular on our holiday table.

Why Pumpkin Pie Cheesecake?

I have a feeling this point doesn’t take much convincing, but if you’ve never tried this combination of pumpkin pie and cheesecake, it’s just how you imagine it… creamy and full of flavor with that hint of warming spices.

It’s also a treat you don’t have to feel guilty about since this is a healthier and lower sugar version of cheesecake.

My kids are pretty good bakers now (thanks to this e-course they did a few years ago), so this is one recipe they tackle a day or two ahead of time while I work on batch cooking the rest of our Thanksgiving meal.

How to Make Grain and Gluten-Free Cheesecake

The first time I made it, I used a fresh Cinderella pumpkin or “old fashioned pumpkin” for this recipe. (It weighed about 25 pounds and barely fit in my oven… #kitchenadventures!)

I roasted the pumpkin in the oven at 325°F for a few hours until it was soft and then peeled the skin off. The flesh was enough to make more than 10 pies/cheesecakes (and some pumpkin lattes to go with it).

Do you need to be crazy like me and use fresh pumpkin to make this recipe? No, certainly not! I keep canned pumpkin on my Thrive Market app order list so the pantry is always stocked. The important thing is to make sure you aren’t using pumpkin with a lot of extra additives, if you can help it.

If you want to skip the can, you can also freeze fresh roasted pumpkin in batches for future baking. Here’s how I freeze food without plastic (as much as possible).

Healthier Grain-Free Pumpkin Cheesecake Recipe

I originally saw this recipe on a website that is no longer around and adapted it to our tastes. Play around with the stevia and pumpkin spice until it suits your taste! (and check out his blog for some other great recipes!)

pumpkin cheesecake

Gluten-Free Pumpkin Cheesecake Recipe

Katie Wells
A creamy pumpkin cheesecake made with healthy real food ingredients and minimal sweetener!
3.89 from 26 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Servings 8
Calories 359 kcal

Ingredients
  

Crust

  • 1 cup almonds (or pecans, or hazelnuts)
  • 2 TBSP coconut oil (or butter)
  • 1 egg
  • cinnamon
  • honey (or stevia to taste)

Filling

  • 1 ½ cups pumpkin puree
  • 2 TBSP coconut oil
  • 2 8 oz pkg cream cheese (room temperature)
  • 3 eggs
  • 1 tsp pumpkin pie spice (or 1 tsp cinnamon and a sprinkle each of nutmeg and cloves)
  • 1 tsp vanilla extract (optional)
  • stevia (or honey, to taste, I used 2 tsp of powdered stevia leaf from the garden)

Instructions
 

  • Preheat oven to 375°F.
  • For crust, finely powder the nuts in a food processor or blender.
  • Mix powdered nuts with coconut oil, egg, cinnamon, and honey or stevia, and use hands to press into bottom of pie pan.
  • Put in oven for 10-15 minutes or until crust is slightly toasted.
  • For filling, use a blender or immersion blender to mix together the pumpkin puree, coconut oil, cream cheese, eggs, spices, vanilla, and sweetener.
  • Pour filling into toasted crust.
  • Return to oven and cook for 35-45 minutes or until top doesn’t wiggle in center and starts to slightly crack on sides.
  • Remove and let cool.
  • Chill at least 2 hours or overnight before serving.
  • Add a dollop of coconut whipped cream and enjoy!

Notes

The above recipe can be doubled and made in a 9×13 baking dish. Feel free to adjust the spices and sweetness to your family’s tastes!
The calorie count will be slightly higher if you choose to use honey rather than stevia for the sweetener.

Nutrition

Serving: 1sliceCalories: 359kcalCarbohydrates: 6.3gProtein: 9.8gFat: 33.7gSaturated Fat: 17.2gCholesterol: 159mgSodium: 241mgFiber: 2.3gSugar: 1.6g
Tried this recipe?Let us know how it was!

Other Real Food Desserts:

  • Grain-Free Pecan Pie Recipe
  • Gingerbread Cookies Recipe with Dates & Molasses
  • Grain-Free Pumpkin Bread and Muffins
  • Healthy Key Lime Pie Recipe
  • Gluten-Free Carrot Cake Recipe
  • Crock-Pot Cheesecake Recipe

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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.
Category: Dessert Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.








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Reader Interactions

Discussion (45 Comments)

  1. Colleen

    October 11, 2015 at 10:18 AM

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

    Reply
  2. victoria

    October 7, 2015 at 9:55 AM

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

    Reply
  3. yazmin

    October 1, 2015 at 12:05 AM

    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?

    Reply
  4. Lisa

    November 24, 2014 at 4:01 PM

    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.

    Reply
    • Katie - Wellness Mama

      November 30, 2014 at 10:57 PM

      Yes

      Reply
  5. Laura

    November 19, 2014 at 10:08 AM

    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 🙂

    Reply
  6. kats

    December 2, 2013 at 11:40 AM

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

    Reply
  7. Patricia Morales

    November 24, 2013 at 4:41 PM

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

    Reply
  8. Marlene Henry Smit Dykstra

    October 14, 2013 at 10:08 AM

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

    Reply
    • Janice Milo

      November 4, 2018 at 12:36 PM

      2 stars
      Yes. Mine was very soggy and the top burned. Not making it again.

      Reply
  9. Irene Tiger

    May 30, 2013 at 6:11 PM

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

    Reply
  10. Jessica Kindron

    October 4, 2012 at 11:41 AM

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

    Reply
    • Wellness Mama

      October 4, 2012 at 12:00 PM

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

      Reply
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