One of the best parts about the holidays for me, since I’m the only one in my family that has to be gluten-free and I happen to be the cook in the family, is seeing the looks on peoples’ faces when they are enjoying something SO much (and I don’t even tell them it’s gluten-free… #notsorry). Especially when they’re desserts that resemble their gluten-filled favorites, like pumpkin or apple pie, or apple crisp, etc. And they’re like wait…is this gluten-free? But it’s actually GOOD! You just wait. This Crumb-Topped Maple, gluten AND dairy free Pumpkin Cheesecake is going to blow you and your family’s socks off, whether they’re gluten-free or not.
I can’t even tell you how glad I am that I don’t have to worry about making a gluten-free pie crust this year. As you guys know, I seriously drive the struggle bus when it comes to gluten-free/paleo baking. So when MI-DEL reached out and asked me to create a holiday recipe with their gluten-free Graham Cracker Pie Crust (which, by the way, I’ve been using for YEARS), I was like heeeeck to the freaking YES. Because unlike a lot of other GF ones, MI-DEL Pie Crusts have a short ingredient list made of ingredients you can pronounce (heck YES) and are the ONLY comprehensive, Allergen Safe, Non-GMO Verified, Shelf-Stable Graham-style pie crust offering in the marketplace. For the WIN.
Another great thing about the MI-DEL pie crusts? They’re 30 grams thicker than other brands…meaning no more “soggy bottoms” as Paul and Mary on Great British Baking Show would call it, and you’ll actually get a bit of the delicious graham cracker crust in every bite!
Love it. Back in the days when I was newly diagnosed with celiac and trying to make my own gluten-free pies/cakes/desserts for the holidays, I would make my own alongside my grandma’s apple pie + pumpkin pie…and no one would touch the gluten-free version but me. Okay, my grandma would try it just to be nice, but she has to say she likes it. We joke around in our family that she would think we were wonderful even if we were a bunch of axe murderers. She’s a saint.
Back to this pie though. I LOVE me some pumpkin pie, and I LOVE me some graham crackers. But the traditional version of pumpkin pie is neither gluten nor dairy-free, so it’s a definite WMID (weapon of mass intestinal destruction) and off-limits for me. If you told me a few years ago that I’d actually be able to eat a gluten-free, dairy free Pumpkin Cheesecake with a graham cracker crust that actually tastes amazing and doesn’t wreck my insides, I would’ve laughed in your face. This pie is everything magical that I’d hoped and dreamed it would come out to be. Bonus points if you serve it with some coconut whipped cream on top!
- 1 can pumpkin (15oz)
- 1, 8oz package almond milk cream cheese
- ⅔ cup sweetened, condensed coconut milk (recipe below)
- ½ cup maple syrup
- 2 eggs, lightly beaten
- 2 Tbsp almond flour
- 2 tsp pumpkin pie spice
- 1 tsp vanilla
- 2 MI-DEL Gluten-Free Graham Cracker Crusts
- 1 can full-fat coconut milk
- 3 Tbsp Maple syrup
- ½ cup crumbles from graham cracker crust
- 3 Tbsp coconut flour
- 3 Tbsp room temperature ghee
- 2 Tbsp coconut sugar
- 2 Tbsp maple syrup
- Small pinch sea salt
- Preheat the oven to 425 F.
- First, 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 to about ½ as much as you had originally - this will take about 20-25 minutes. It should be able to coat the back of a spoon.
- Remove the pan from the heat and allow to cool while you make the rest of the pie filling. NOTE: you will only use ⅔ cup of this sweetened condensed coconut milk. Save the rest for another recipe, or use it as a coffee creamer!
- Prepare the filling: combine the pumpkin, cream cheese, maple syrup, eggs, almond flour, pumpkin pie spice, and vanilla in a large mixing bowl, and stir well with a spatula or wooden spoon until the ingredients are well mixed.
- Once cooled, stir in the sweetened condensed coconut milk until it is fully incorporated with the other ingredients.
- Prepare the pie crust: Grease the inside of a large pie pan with a little coconut oil. Crumble the 2 MI-DEL pie crusts inside (Reserve about ½ cup of the crumbles and set aside).
- Use your hands to press the mixture into the bottom and up the sides to form an even pie crust layer without any large cracks.
- Pour the pie filling into the crust and give it the pan a small shake to make sure the topping is evenly distributed. Carefully place the pie in the preheated 425 F oven and bake for 15 minutes; then, reduce the heat to 350 and bake an additional 20 minutes.
- While the pie is baking, make your crumb topping. Combine the reserved pie crust crumbles with coconut flour, ghee, coconut sugar, maple syrup, and sea salt in a small bowl. Form small crumbles with your hands.
- After the pie has baked for 20 minutes at 350, remove it from the oven and distribute the crumble on top. Bake for an additional 15-20 minutes, until a knife inserted in the center comes out clean.
- Cool for about 2 hours before storing in the refrigerator to chill completely until ready to serve. Serve chilled with coconut whipped cream.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own. *snape voice*…ooobviously.