A slice of gluten free pumpkin cheesecake pie with whipped cream. Mini pumpkin in the background.
Desserts, Gluten free, Holiday favorites

Gluten-free pumpkin cheesecake pie

9 comments

Gluten free pumpkin cheesecake pie has a light and fluffy cheesecake texture. It has all the pumpkin and spice flavor you love in a classic pumpkin pie.

A slice of gluten free pumpkin cheesecake pie with whipped cream. Mini pumpkin in the background.
Gluten free pumpkin cheesecake pie

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.

A slice of gluten free pumpkin cheesecake pie with a ginger snap cookie on the side.
Ginger snap cookies make this gluten free pumpkin cheesecake pie amazing

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.

An overhead view of a slice of gluten free pumpkin cheesecake pie. Whole nutmeg on the side.
Cinnamon, nutmeg, ginger and cloves flavor the 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. Spices used to flavor the pie include cinnamon, nutmeg, ginger and cloves.

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Shop these products online:

Pamela’s Products Gluten Free Simplebites Mini Cookies, Ginger Snapz
Good Cook 9 Inch Ceramic Pie Plate (Red Classic)
Breville Sous Chef Food Processor

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. At the bottom of this post you will find the recipe card if you’d like to print it out.

Happy cooking!
Michelle

Gluten-free pumpkin cheesecake pie

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!

Gluten free 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
  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.
  • 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.

Gluten-free pumpkin cheesecake pie

Recipe by Michelle BarsnessCourse: Desserts, Gluten free, Holiday favorites
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes
Calorieskcal

Gluten free pumpkin cheesecake pie has a light and fluffy cheesecake texture. It has all the pumpkin and spice flavor you love in a classic pumpkin pie.

Ingredients

  • Gluten free 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

Directions

  • 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.

Notes

  • 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.
 

9 Comments

  1. This looks so good! I wonder if I could use non-dairy cream cheese in it? My brother has recently gone vegan but I want to make this for Thanksgiving for sure!

     
    • Michelle Barsness

      Hi Emily, I’d check with the non-dairy cream cheese manufacturer to see if it works as a 1:1 substitution. It may or may not “set” the same way. You might want to consider using silken sofu instead as a cream cheese substitution. I used butter as the fat to bind the cookie crust.Depending on how strict he is, try a fat substitution that has little or no additional sweetness for flavor. Coconut oil might work. It’s great to hear you experimenting in the kitchen and living a healthy lifestyle that works for you. Fantastic!

       
  2. Gluten free desserts are my jam! Nice work:)

     
  3. I baked the pumpkin cheesecake pie for Thanksgiving. The cheesecake turned out really nice and it was delicious. I didn’t have Gluten Free cookies and used what I had on hand i.e. the Graham Cracker Crumbs. I now have the Ginger Snap Cookies and will make the cheesecake for Christmas.

     
  4. 5 stars
    This pie looks amazing! I can just smell it coming out of the oven!

     
  5. 5 stars
    That pumpkin pie looks scrumptious, love that it’s GF, I’m not allergic but feel better with GF food! Thanks for the recipe!

     
  6. 5 stars
    Great! I wanted to serve something gluten free this Thanksgiving for our friend. And she loves cheesecake ❤ I’ll be making this one!

     

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