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Recipe of the Week - November 23, 2015

Gluten-Free Pumpkin Cheesecake Pie

Courtesy of NFCA Blogger Ambassador Annette Pugliese of Best Life Gluten-Free

Gluten-Free Pumpkin Cheesecake Pie


  • 1 ready-made, gluten-free graham-style cookie crust
  • 1 ½ packages (12 oz.) of cream cheese, softened
  • 1 15 oz. can pumpkin puree
  • ¾ cup granulated sugar
  • 2 XL Eggs
  • ¾ cup sour cream
  • 2 tsp. pure vanilla extract
  • 1 tsp. orange zest
  • ¼ tsp. cinnamon
  • 1/8 tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • Boiling water for a water bath during baking
  • Gluten-free chocolate syrup for decoration after baking


  1. In your large mixer, combine the cream cheese and sugar. Beat until silky and creamy. Add the eggs. Scrape down sides of bowl.
  2. Add the pumpkin, sour cream, vanilla, spices and zest. Continue to mix well.
  3. We will need a water-bath. This will prevent the pie from drying out and cracking on top. The moisture from the hot water will do the trick! Take a pan, such as a large pie pan and place some aluminum foil on top. (No water yet.) You’ll need enough foil to reach the sides. On top of that, place the ready-made graham cracker crust in its tin. Pour the pie filling on the crust until about it’s ¼ inch from top. Gather the foil around your pie pan. It’s just a precaution. We don’t want water to get into the pumpkin mixture.
  4. Before placing in the oven, pour boiling water in the outer pan, only mid-way up the side of the foil. Not to worry. The water will serve its purpose. We don’t want to get the filling wet, so don’t pour in too much water. See the photo of the pie in the oven here.
  5. Bake at 350 degrees for 45 -50 minutes.
  6. Shut heat in the oven, but leave the pie in there. Crack the oven door open a few inches. Allow the pie to remain inside to continue “setting” for an additional 30-45 minutes.
  7. Remove and allow to cool before drizzling the chocolate atop.
  8. Refrigerate of course until serving. This may be made a day ahead, just be sure no one digs in early!

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