I love pumpkin. It’s a very versatile Specific Carbohydrate Diet food. You can make desserts, smoothies, side dishes, soup, and chili. Even though it’s a fall-weather food, I pretty much have it all year.
For the holidays I like to make somethig a little special. Usually I’ll do a pumpkin custard using coconut milk or pumpkin muffins, but since I got into an SCD Cheesecake kick recently, I thought I’d try a pumpkin cheesecake.
I love this cheesecake. It has pumpkin pie flavor with a cheesecake texture. I’ll definitely be making this cheesecake again for special occasions. It’s pretty easy to make as far as cheesecakes go and great for something a little different.
Like my Vanilla SCD Cheesecake recipe, this recipe uses a combination of Farmer’s Cheese and dripped SCD yogurt. Make sure you drip your yogurt until it is very thick – at least 24 hours of straining it. It should look like cream cheese.
I use Friendship Farmer’s cheese. It can be hard to find, but I’ve found it at Whole Foods and some other natural grocers.
SCD Pumpkin Cheesecake
- 1 cup almond flour
- 2 tbsp melted butter
- 1 tbsp honey
- ½ tsp pure vanilla extract make sure no added sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ⅙ tsp salt
- Coconut oil for greasing pan
- 1 cup Farmer's Cheese
- 1 cup plain SCD yogurt dripped at least 24 hours so it's very thick
- 1 ½ cups pureed pumpkin Libby's canned is SCD or you can make your own
- 3 large eggs bring to room temperature
- 1 tsp pure vanilla extract make sure no sugar added
- ½ cup honey
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
- ¼ tsp salt
Heat oven to 350°F
Add all crust ingredients to mixing bowl
Combine until well mixed and a little crumbly
Lightly rub some coconut oil on bottom and sides of spring form pan
Press crust mixture into bottom of springform pan until it is spread evenly
Bake crust for 15 minutes until it is golden and dry to the touch
Remove from oven and set aside until pie filling is ready
Pumpkin Cheesecake Filling
Add farmer's cheese, dripped yogurt, pumpkin puree, eggs, vanilla, honey, and spices to food processor
Process until mixture is very smooth – about three minutes
Pour mixture into springform pan on top of baked crust
Bake for 50 – 60 minutes until cheesecake is set – it should be solid around the edges and just a little soft in the middle, without being runny. The cheesecake will continue to cook in the middle after it's out of the oven so you don't want it to get overdone.
Cook on counter for 30 – 60 minutes
Leave in springform pan and refrigerate for several hours or overnight
Remove ring of spring form pan, cut and serve
Store in refrigerator for up to five days. Freeze for up to three months. Remove from freezer to refrigerator for several hours to thaw if frozen.
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