Nov 26

Nov 26 No Gluten or Lactose Pumpkin Cheesecake

Lactose-free, Gluten-Free, TRUVIA Sweetened! WHAT!?

Yup, my style of baking! In our house, we love cheesecake, but too much lactose leads to bloated bellies. AND, I don’t eat gluten. I haven’t in YEARS! So in order to reach cheesecake heaven, I have to make my own. Anyway, if you don’t eat gluten, can’t eat lactose (or prefer to avoid it) and like using lower-calorie sweeteners, this recipe is for you!

Crust Ingredients:

2 Cups chickpea flour
1 Cup almond & oat pulp
1/4 Cup sweet rice flour
1/3 Cup cold Earth Balance butter
1/2 Tsp pure vanilla extract
3 1/4 tsp Xanthan gum
1/2 Tsp salt
1 Tbsp Truvia sweetener
1/4 Cup vanilla soy milk (or almond milk if you are SF)
1/3 Cup water

Crust Preparation:

Get your food processor out, if you have one! Put all the ingredients in it and pulse away until everything looks well blended. With a spoon, start taking it out of the processor and pass it onto a pie dish, so you can mold it and get it ready for the filling. No need to pre-bake it!

Gluten-Free Crust

You do not need to pre-bake it!

The filling:

2 Cups of pumpkin —I bought a whole pumpkin, boiled it and got my cups out of it as I prefer fresh over canned when foods are in season. And, I love sharing the fresh stuff with my chickens, but you can go with canned pumpkin. There is nothing wrong with that!
1 Cup of Green Valley lactose-free organic cream cheese
1/4 Cup of Green Valley lactose-free organic low-fat plain yogurt
1/2 Cup of Truvia
1 Tbsp of tapioca flour
4 Eggs
2 Tbsp of organic pumpkin pie spice powder
1/4 Tsp salt
1 Tbsp pure vanilla extract

Filling Preparation:

Get your blender out. Add all the ingredients and blend for a minute— until everything looks perfectly blended. Yes, it will look a little pale, but don’t worry. It will be goldenlicious when cooked. Just pour the filling in the pie dish and bake away at 350 °F for 80 minutes. After that, take it out and let it cool down for a couple of hours.

I don’t blame you if you end up digging into it before is cool! I have done that — no shame. Go for it. I love using vegan Truwhip and salted caramel syrup on top but, of course, these are optional toppings. The cheesecake is delish by itself. There is no need to add the extra calories unless you are experiencing a craving kind of emergency.

I hope you enjoy it!

With love,

The Hopwoods