5 from 1 vote
A slice of gluten free pumpkin cheesecake pie with a ginger snap cookie on the side and whipped cream on top, surrounded by fall leaves.
Gluten-free pumpkin cheesecake pie
Prep Time
30 mins
Cook Time
45 mins
Total Time
2 hrs 15 mins
 
This Thanksgiving day classic is rich, decadent and gluten-free. Cinnamon, nutmeg, ginger and cloves flavor the pumpkin cheesecake. Gluten-free ginger snap cookies make the perfect crust. Your guests will never know it's gluten-free!
Course: Dessert
Cuisine: American, Holiday favorites
Servings: 6 people
Author: Michelle Barsness
Ingredients
Crust
  • 1 cup gluten-free ginger snap cookie crumbs like Pamela's ginger snapz cookies
  • 1/2 cup ground pecans
  • 1/4 cup butter melted
Filling
  • 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
Garnish
  • fresh whipping cream
  • candied pecans
Instructions
  1. Preheat the oven to 350 F.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

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