Gluten-Free, Dairy-Free Pumpkin Cheesecake

Servings 8 -10 slices


  • 1 15 oz. can pumpkin (I used organic)
  • 1/2 cup dark brown sugar I used organic Sucanat
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon coriander
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 package plain gelatin
  • 1/4 cup water
  • 4 ounces Tofutti cream cheese
  • 1 gluten free graham cracker crust I used Mi-Del
  • Frozen Cocowhip or non-dairy whipped topping thawed
  • Candy corn pumpkins


  1. 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.
  2. 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.