Gluten-free pumpkin cheesecake pie is one of my favorite desserts. Every year I make this gluten-free pumpkin cheesecake pie and every year I hear…”this is gluten-free?!” “Really, it’s so good!” There is nothing like the sweet and spicy aroma of a delicious pumpkin pie emerging from the oven on a cool, windy, fall day. My version of this Thanksgiving classic is light in texture, smells like heaven and is decadent in flavor. Jump to recipe
Now you can serve just one pie for all your guests and not worry that they may not like that it is gluten-free. They won’t even know unless you tell them. The gluten-free crust is made from gluten-free ginger snap cookies and ground pecans. I love to top this delicious pie with fresh whipped cream and candied pecans. Try my recipe for easy candied pecans to go with this delicious pumpkin cheesecake pie.
I use Pamela’s gluten-free ginger snapz cookies and use a food processor to make cookie crumbs and ground pecans. The spices in the pie are classics and work perfectly with the ginger snap cookie base. I use cinnamon, nutmeg, ginger and cloves.
I hope you enjoy this delicious pie. Just because you’re gluten-free doesn’t mean you have to miss out. Leave me a comment below. I’d love to hear about your experience.
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- 1 cup gluten-free ginger snap cookie crumbs like Pamela's ginger snapz cookies
- 1/2 cup ground pecans
- 1/4 cup butter melted
- 1 8 oz package cream cheese softened
- 3/4 cup packed brown sugar
- 2 large eggs beaten
- 1 15 oz can organic pumpkin puree
- 3 tbsp whipping cream
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- fresh whipping cream
- candied pecans
Preheat the oven to 350 F.
For the crust, in a medium mixing bowl, combine the ginger snap cookie crumbs and ground pecans and stir. Add the melted butter and stir until it is distributed well. Add the mixture to the pie pan. With a spoon, gently press and distribute the crumbs into the pan. Set aside.
For the filling, in a large mixing bowl, combine the cream cheese and brown sugar and beat until it is smooth. Next add the eggs, pumpkin and whipping cream. Continue to mix well. Scrape down the sides of the bowl if necessary. Finally, add the spices and pour into the prepared pie crust.
Bake in the oven for 35 – 40 minutes or until it sets in the center. Let the pie completely cool, then refrigerate and chill for a couple hours prior to serving. Garnish with a dollop of fresh whipping cream and a handful of candied pecans.
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- Use a 9 inch pie pan
- I used Pamela’s simple bites gluten-free ginger snapz cookies. Use a food processor to make ground cookie crumbs.
- Use my recipe for easy candied pecans.
- I do not recommend substituting the heavy cream for milk. Use the remaining heavy cream to make your fluffy whipping cream topping.