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5 from 1 vote

Gluten Free Dairy Free Pumpkin Cheesecake

A tasty, no-bake pumpkin cheesecake pie made with no dairy; all in a gluten free graham cracker crust.
Course Dessert
Cuisine American
Diet Gluten Free, Low Calorie
Prep Time 15 minutes
Inactive Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 slices
Calories 232kcal
Author Lise Sullivan Ode

Ingredients

  • 15 ounces canned pumpkin I used organic
  • ½ cup dark brown sugar I used organic Sucanat
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon coriander
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 package plain gelatin
  • ¼ cup water
  • 4 ounces Tofutti cream cheese or use regular cream cheese if you CAN have dairy
  • 1 gluten free graham cracker crust I used Mi-Del
  • Frozen Cocowhip or non-dairy whipped topping thawed
  • Candy corn pumpkins

Instructions

  • Mix pumpkin, spices and salt. Set aside. Dissolve gelatin in water. Stir. Pour pumpkin mixture, gelatin mixture and Tofutti cream cheese into a food processor. Pulse until smooth. Pour into crust. Refrigerate for 4 hours or overnight.
  • Serve with Cocowhip or Cool Whip. You can use a pastry bag with a 1M tip to pipe whipped topping onto pie. Garnish with candy pumpkins. Store covered in the refrigerator for up to 3 days. Note: don't put pumpkin candies in the refrigerator because they will melt.

Video

Notes

Cream cheese - If you can't find the Tofutti cream cheese, you can use any dairy free cream cheese brand. Or if you CAN have dairy, just use regular cream cheese.

Nutrition

Calories: 232kcal | Carbohydrates: 33g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 314mg | Potassium: 158mg | Fiber: 3g | Sugar: 19g | Vitamin A: 8275IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg