Gluten Free Cheesecake & Pumpkin Pie

OH! Do I have a great gluten free holiday pie recipe for you! Here's a new twist on a classic favorite... all made gluten and dairy free thank you very much. ;) 

Can I just say, I love the contrast of the colors in this pie. It reminds me of a candy corn or something. It's almost too pretty to eat! 

The crust alone on this pie is a pure winner. I'll be using it again and again. It's so quick to make and would compliment other great pies like a blueberry cheesecake or coconut cream. I love that it's packed full of nuts too! Kind of gives a healthier feel to it. At least that's what I told myself so I didn't feel guilty eating 2 slices. ;) 

Enjoy!

Gluten Free Cheesecake & Pumpkin Pie

(Gluten Free, Can be Dairy Free)
Created by jalene but inspired by a multiple of recipes including one by Betty Crocker

Yields (1) 9-inch pie
Crust Ingredients: 

• 1 cup gluten free ginger or cinnamon snaps cookie crumbs
• 1/2 cup ground pecans
• 2 Tbsp sugar (I used evaporated cane juice sugar)
• 1/4 cup butter, melted (I used EarthBalance to make it dairy free)

Crust Directions: 

1. Mix the crumbs, ground pecans, and sugar until well combined. Stir in the melted butter and mix well. Press into a 9 inch pie pan. Set aside. 

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I love the contrast of colors!

Filling Ingredients:

• 4 oz cream cheese, softened (I used a dairy free cream cheese)
• 3 Tbsp powdered sugar
• 1/2 tsp gluten free vanilla extract
• 1 egg yolk
• 1/2 cup sugar (I used evaporated cane juice sugar)
• 1 & 1/2 tsp pumpkin pie spice
• pinch of salt
• 1 cup pumpkin puree
• 1/2 cup evaporated milk (I used 1/2 cup canned coconut milk to make it dairy free)
• 2 eggs, slightly beaten
• 1/2 tsp gluten free vanilla extract

Filling Directions: 

1. In a mixing bowl combine the cream cheese, powdered sugar and the vanilla on low until well blended. Add in the egg yolk and beat well. Spread this mixture evenly at the bottom of your prepared crust. 
2. In a clean mixing bowl combine the 1/2 cup sugar, pumpkin pie spice, salt, pumpkin, milk, and eggs until smooth.  Carefully pour over the cream cheese mixture. 
3. Bake for 20 minutes then cover the crust and bake for 20-25 minutes more. The center should no longer giggle when the pie is gently wiggled. 
4. Cool completely then cover and refrigerate for about 2 hours before serving. Garnish with whip cream (or my coconut whip cream to make it dairy free.) Store leftovers covered in the fridge. 

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Secrets to my success: 

If you're a pie baker and haven't invested in a pie shield yet, I highly suggest it! It's cheap and easier than covering the crust with foil! You simply open the oven and place it on top of your pan. You don't even have to take the pie out of the oven! 

Also, here's the gluten free cinnamon snaps I used. You can use gluten free ginger snaps instead as well!