Pumpkin pie and cheesecake are two of our favorite desserts, so we figured, why not combine them! This cheesecake makes a great Thanksgiving dessert – both traditional and a bit different. You can make it with a crumb crust (recipe included) or bake it crustless. Either way, the cheesecake is creamy and light with a hint of pumpkin and cinnamon.
My first pie – ever – and the crust was light, crisp, and flaky! I have never had the need to make pies. My mom Mary is known for her pies, gluten free and not, and she delivers a steady stream of these tempting treats: apple, rhubarb, lemon, coconut cream, the list goes on. Last week was chocolate – awesome! Here is her recipe for gluten free pie crust and since I’m posting it, I figured I better give it a try so I know what I’m talking about. It’s not the easiest thing to make, but it’s certainly worth the extra effort!
Scroll down for the recipe for Mary’s Magnificent Pastry along with the recipe for peach pie filling, adapted from Bon Appitina.
Like this? You might also like these other gluten free recipes from gfandme.com:
Danish pastry – one of my personal favorites! (and not that difficult to make either)