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

Course Dessert
Cuisine SCD
Keyword gluten free, grain free, scd cheesecake, SCD Dessert Recipe, scd diet
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 pieces



  • 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
  • tsp salt
  • Coconut oil for greasing pan

Pumpkin Filling

  • 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


  1. Heat oven to 350°F


  1. Add all crust ingredients to mixing bowl

  2. Combine until well mixed and a little crumbly

  3. Lightly rub some coconut oil on bottom and sides of spring form pan

  4. Press crust mixture into bottom of springform pan until it is spread evenly

  5. Bake crust for 15 minutes until it is golden and dry to the touch

  6. Remove from oven and set aside until pie filling is ready

Pumpkin Cheesecake Filling

  1. Add farmer's cheese, dripped yogurt, pumpkin puree, eggs, vanilla, honey, and spices to food processor

  2. Process until mixture is very smooth – about three minutes

  3. Pour mixture into springform pan on top of baked crust

  4. 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.

  5. Cook on counter for 30 – 60 minutes

  6. Leave in springform pan and refrigerate for several hours or overnight

  7. Remove ring of spring form pan, cut and serve

  8. 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.

Sherry Lipp
Latest posts by Sherry Lipp (see all)

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.

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