Pumpkin Cheesecake (Gluten & Dairy Free)
PREP TIME: 30 MIN. | COOK TIME: 55 MIN. | TOTAL TIME: 1 HR. 25 MIN.
SERVES 8-10 PEOPLE
Ingredients
1 Can Pumpkin (15oz)
1 8oz Package Almond Milk Cream Cheese
2/3 Cup Sweetened, Condensed Coconut Milk*
1/2 Cup Maple Syrup
2 Eggs, Lightly Beaten
2 Tbsp. Almond Flour
1 tsp. Pumpkin Pie Spice
1 tsp. Vanilla
2 GF Grahm Crackers Crusts
*For the Condensed Milk:
1 Can Full-Fat Coconut Milk
3 Tbsp. Maple Syrup
For the Crumb Topping:
1/2 Crumbles from Graham Cracker Crust
3 Tbsp. Coconut Flour
3 Tbsp. Ghee
2 Tbsp. Coconut Sugar
2 Tbsp. Maple Syrup
Pinch of Sea Salt
Recipe
Preheat the oven to 425 degrees.
Make the sweetened condensed coconut milk.
Heat the coconut milk and maple syrup together in a medium saucepan over medium-high heat until it reaches a light boil.
Reduce the heat to a simmer, whisking constantly, until the mixture thickens. This should take ~20 minutes.
Remove pan from the heat and allow it to cool while you make the pie filling.
Prepare the filling by combining the pumpkin, cream cheese, maple syrup, eggs, almond flour, pumpkin pie spice and vanilla in a large mixing bowl.
Once cooled, stir in the sweetened condensed coconut milk.
Prepare the pie crust by greasing the inside of a pie pan with coconut oil. Crumble the 2 pie crusts inside, but save 1/2 cup fro your crumble.
Use your hands to press the mixture into the bottom and sides to form an even pie crust layer.
Pour the pie filling into the crust, making sure it is even, and place in the oven for 15 minutes. Then reduce the heat to 350 degrees and bake for another 20 minutes.
Make your crumb topping by combining the saved pie crust crumbles with coconut flour, ghee, coconut sugar, maple syrup and salt. Form crumbles with your hands.
After the pie has baked, remove it from the oven and put the crumble on top. Then bake for another 20 minutes.
Cool for 2 hours and then store in the fridge to chill completely until ready to serve.
Serve with coconut whipped cream and enjoy!
Inspo + picture by Dana Monses.
