Gluten Free Pumpkin Cheesecake on a pie stand - Amy Myers MD®

Gluten Free Pumpkin Cheesecake

Written by Amy Myers, MD

The fall holidays are approaching fast! I love how this time of year brings family and friends together. The sound of laughter and the smell of good food take me back to many fond memories of holidays past. Plus, all those desserts! If you thought your dessert days were over, think again. This Gluten Free Pumpkin Cheesecake is insanely delicious and is a must-have at your holiday table. Did I mention it's also The Myers Way® approved?


Most cheesecake recipes come with gluten and dairy. These are highly inflammatory, which is why I recommend you avoid these ingredients. However, this Gluten Free Pumpkin Cheesecake uses almond flour, apricot, and coconut to get that “graham cracker” crust. The filling includes coconut cream, pumpkin puree, and pumpkin spice of course. After all, it wouldn't be pumpkin cheese cake without pumpkin spice! 


Do you want to know the best part? You also get an added boost of protein from my Pumpkin Spice Paleo Protein powder. This turns it into a mouthwatering protein pumpkin cheesecake. You can feel good about serving your guests a treat that is both delicious and nutritious. Don't be too surprised if they come back for seconds!

Ingredients to make Gluten Free Pumpkin Cheesecake - Amy Myers MD®

Gluten Free Pumpkin Cheesecake Pie Crust

Most traditional pumpkin cheese cake recipes use graham crackers in their pie crust. However, gluten has a few interesting links to different health problems. That's why I'm excited to share this gluten free pie crust with you! Made with almond flour and dried apricots, this gluten free pie crust makes the perfect base for our pumpkin cheese cake. 


I also add coconut flakes to this gluten free pie crust. Combining the coconut flakes with almond flour and dried apricots gives this Gluten Free Pumpkin Cheesecake a nice, dense crust. The melted coconut oil also helps keep our gluten free pie crust together during the chilling process. Adding a pinch of cinnamon brings out the pumpkin flavor as well!

Adding ingredients to make the crust in a food processor for the Ingredients to make Gluten Free Pumpkin Cheesecake - Amy Myers MD®

Making a gluten free pie crust isn't as hard as you might think. For this recipe, all you do is combine all the ingredients in the food processor and pulse until mixed. If you have a nut allergy or sensitivity, there are alternatives. For example, you can also use cassava or tapioca flour to make this gluten free pie crust.

Dairy Free Pumpkin Cheese Cake 

How do you get that smooth, creamy pumpkin cheese cake texture without the cream cheese and egg? Not to worry, this dairy free pumpkin cheesecake uses gelatin powder to help give it that smooth, creamy texture. Gelatin also helps thicken the Gluten Free Pumpkin Cheesecake. The canned pumpkin puree and Pumpkin Spice Paleo Protein also help keep the filling in place. 


Another ingredient I use in my dairy free pumpkin cheesecake filling is coconut cream. Coconut cream is so good for you. It contains vitamins, minerals, and healthy fats to support optimal health. Coconut cream also has a thicker consistency. This helps create a creamy, irresistible filling for our dairy free pumpkin cheesecake. Using coconut cream in your dairy free pumpkin cheesecake works much better than other dairy free alternatives, too.


Let's talk about the canned pumpkin puree for a moment. First of all, make sure you don't get pumpkin pie filling. When choosing your canned pumpkin puree, look for varieties with minimal ingredients. Less is more in this case. Don't buy canned pumpkin puree that contains any added flavors or preservatives. Make sure your canned pumpkin puree also comes BPA-free. 


Oh, and don't forget the spices! Nutmeg, cinnamon, and clove make up the perfect pumpkin spice blend. I also add a hint of dried ginger for the added health benefits. Together, this Gluten Free Pumpkin cheesecake is both incredibly satisfying and complies with The Myers Way®.



Pumpkin Spice Protein Powder

As if this Gluten Free Pumpkin Cheesecake wasn't amazing enough, this ingredient takes it to the next level. Two scoops of my Pumpkin Spice Paleo Protein and you're well on your way to meeting your daily protein intake for the day. Each scoop contains 21 grams of clean, grass-fed collagen protein. It's also hydrolyzed, meaning it's easier for your gut to absorb and use!

Adding a scoop of Pumpkin Spice Paleo Protein Ingredients to make to make the filling for the Gluten Free Pumpkin Cheesecake - Amy Myers MD®

Protein is a vital part of living healthy. Your body uses proteins to help build tissue and repair damaged cells. Your hair, nails, and skin all need protein to stay strong and healthy. It also helps you maintain muscle mass. This is especially important as you age. 


I know how much of a challenge it can be to get enough protein during the holidays. Sneaking it into desserts like this protein pumpkin cheesecake makes it a little easier to hit those daily goals!



How To Make Gluten Free Pumpkin Cheesecake


Since this is a no bake recipe, you'll want to plan ahead. I recommend making this pumpkin cheese cake the night before an event. That way it had plenty of time to set.

Gluten Free Pie Crust

Patting the crust into a round pan for the Ingredients to make Gluten Free Pumpkin Cheesecake - Amy Myers MD®

Let's start by making the gluten free pie crust. Measure out the almond flour, shredded coconut, cinnamon, and chopped dried apricots into your food processor. Next, gently pour the melted coconut oil and water onto the dry ingredients. Pulse until you get a sticky, crumbly mixture. Spoon the mixture out into your lined 8-inch springform pan. Gently press the mixture down until you have it evenly distributed. Once you’re done, pop it in the refrigerator so it can chill while you make the filling.


Pumpkin Pie Filling

Adding the pumpkin cheesecake filling on top of the crust in the pan for the Ingredients to make Gluten Free Pumpkin Cheesecake - Amy Myers MD®

Now let’s make the dairy free pumpkin pie filling. Spoon out your canned pumpkin puree into a large bowl. Add two scoops of Pumpkin Spice Paleo Protein and the coconut sugar. Next, add your melted coconut oil and vanilla extract. Follow with your cinnamon, nutmeg, cloves, ginger, and sea salt. Whisk together until well combined. Once you’re finished, you can set the bowl aside for now. 


You’ll need to combine the gelatin with the coconut cream in order for it to dissolve properly. In a medium size pot, heat the coconut cream on medium-low. Once the coconut cream is hot, take off the burner and whisk in the gelatin powder until it dissolves. This should only take a few seconds. Once it’s mixed, add the gelatin and coconut cream to the pumpkin batter. Stir to combine.


You might find the dairy free pumpkin pie filling batter a bit lumpy. If so, put it in the blender and pulse on high speed until smooth. Careful, though, you don’t want to overmix it!


Once you have a nice, smooth consistency, bring the gluten free pie crust back out from the refrigerator. Pour the dairy free pumpkin pie filling over the chilled crust. You shouldn’t have any leftovers, but if you do you can store them in a glass container. 


Setting the Cheesecake

Setting the Ingredients to make Gluten Free Pumpkin Cheesecake - Amy Myers MD®

Cover the cheesecake and return it to the refrigerator. Allow the dairy free pumpkin cheesecake to chill for at least four hours, preferably overnight. You want to make sure the pie has plenty of time to set. 


Once the Gluten Free Pumpkin Cheesecake sets, remove the springform pan's outer ring.

Slice it up and serve! For a nice touch, consider adding a dollop of chilled coconut cream and a pinch of nutmeg to the top.

Slices of Ingredients to make Gluten Free Pumpkin Cheesecake - Amy Myers MD®

Bring this dairy free pumpkin cheesecake to your next Thanksgiving or fall gathering and watch it get gobbled up! If you’re looking for other ways to enjoy this dessert, you can even turn these into Gluten Free Pumpkin Cheesecake bars. 

 

Gluten Free Pumpkin Cheesecake

Course:

Dessert

Protocol:

Paleo

Servings:

8 -10 slices

Prep Time:

30 minutes

Passive Time:

4 hours to set or overnight until firm

Ingredients

Crust

  • 1 cup gluten-free almond flour
  • 1/3 cup shredded coconut
  • 18 dried apricots, chopped
  • 1 tsp cinnamon
  • 3 tbsp coconut oil, melted
  • 1 tbsp water
  • ⅛ tsp sea salt

Filling

  • 3 cups pumpkin puree
  • 2 scoops Pumpkin Spice Paleo Protein
  • 1 cup coconut cream (scooped from the top of a chilled coconut cream can)
  • 2 tbsp gelatin powder
  • 1/2 cup melted coconut oil
  • 3/4 cup coconut sugar
  • 2 teaspoon vanilla extract
  • 2 teaspoon cinnamon
  • 1 tsp nutmeg
  • ⅛ tsp cloves
  • 2 tsp dried ginger 
  • Pinch of sea salt

Instructions

  1. In a food processor, combine the almonds, shredded coconut, chopped dried apricots, melted coconut oil, water and cinnamon.
  2. Blend until a sticky, crumbly mixture forms.
  3. Press this mixture evenly into the bottom of a lined 8-inch springform pan.
  4. Place in the refrigerator to chill while you prepare the filling.
  5. In a large bowl, whisk together the pumpkin puree, pumpkin paleo protein powder, melted coconut oil, coconut sugar, vanilla extract, cinnamon, nutmeg, cloves, ginger, and sea salt.
  6. In a medium size pot warm the coconut milk until hot, take off the burner and whisk in the gelatin powder until it dissolves.
  7. Add the gelatin to the pumpkin batter. 
  8. If you find the pumpkin batter is a bit lumpy, you can put it in a high speed blender and pulse until smooth.  Be careful not to overmix. 
  9. Pour the pumpkin filling over the chilled crust.
  10. Cover the cheesecake and refrigerate for at least 4 hours, or overnight, until it sets.
  11. Once set, remove the springform pan's outer ring.
  12. Slice and serve immediately.