Living here in New England, we are surrounded by pumpkin everything as soon as fall hits! I can usually walk by all of the pumpkin cookies, cakes, and donuts without a problem. But one fall favorite that I simply cannot live without is Pumpkin Cheesecake. This is a bit of a problem considering that both dairy and grains have been identified as allergens and have been proven to mess with my fertility.
If I were to eat a real pumpkin cheese cake, not only would I get sick, but it would seriously affect my fertility. Since getting the allergens out of my diet, my hormone levels have gone from sub fertile, to fertile, and now to the optimum zone. I’m not going to let gluten or dairy take that away from me.
BUT, I WILL HAVE MY PUMPKIN CHEESECAKE!
If I can make pasta without grains, I can make cheesecake that is dairy-free!
I had a few ideas as how this might be done. I knew I’d need to use coconut milk to substitute for the dairy products, and of course a can of pumpkin, and the rest, well I took what I knew from making other grain free recipes and decided to do a little tweaking. The result was success on the first try!
I was sold on the tastiness of the cheesecake immediately; but, I always like to run a dish by my grain loving friends and family before sharing that recipe with my followers. I am lucky enough that they are always willing to act as a focus group; their opinions mean a lot to me. Now that they have given me their seal approval, I am pleased to share my recipe with you!
1 cup nuts of your choice
1 cup dates
1 TBSP coconut oil
1 tsp cinnamon
1 can coconut milk (I use Native Forest)
1 can organic pumpkin
1 ½ tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
In a food processor, chop nuts until they have a “meal” like texture. Add dates and coconut oil; process until smooth. Add cinnamon and process one minute. Press into spring form pan.
Heat coconut milk until boiling in a large saucepan. In a small ramekin, mix gelatin with water and whisk until smooth. Wisk gelatin mixture into coconut milk, set aside. Mix pumpkin and spices in food processor. Slowly add coconut milk until blended thoroughly. Pour on top of crust. Refrigerate at least three hours, preferably overnight.
I hope you and your family enjoy this recipe as much as my family and friends have!