Pumpkin Pie Cheesecake (dairy, egg & grain-free)

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Allergies don’t have to ruin your holiday traditions…

A few years ago, after my mom and I started the GAPS diet, we felt like the holiday food traditions were ruined. “Good bye pumpkin-pie, mash potatoes, cheese and bread, and stuffing.” It was not until last year that we decided “Hey, why can’t we just find our own “safe” recipes to celebrate with?” Traditions are allowed to be tweaked, right? OF COURSE!

As we set out to search for new “allergy-friendly” and GAPS legal holiday foods, I got a wee bit overwhelmed. I had to search on tons of sites and in the end we only made 1 or 2 recipes. This year since my brother has joined the allergy group, I think that calls for a FULL allergy-free holiday feast.

I came across this book and was sure this was the holiday cookbook to use. It’s called Season’s Eatings: 62 Core Plan & Advanced Plan Menu Options for Thanksgiving and Christmas! 

For the main meal it has everything from grain-free rolls to coconut flour stuffing to potato-free “mashed potatoes”. The Dessert section is filled with GAPS-friendly treats like your traditional pumpkin pie, gingerbread cookies, and homemade truffles. YUM!


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Pumpkin Pie Cheesecake:

Elise from Healing Cuisine was so nice to let me share one of her favorite recipes in her book Season’s Eatings. It’s pumpkin pie cheesecake! The recipe is dairy-egg-grain-free so you can eat it even with all your allergies. She also has made a fun video you can watch where she shows you how to make this Pumpkin pie cheesecake! Enjoy 🙂



**SERVES 12**

2 cups unsweetened pumpkin puree (homemade or can)

2 cups raw cashews, soaked 2 hours

6 Tbsp coconut oil, melted

1/3 cup organic full-fat coconut milk (no additives)

1 tsp organic vanilla extract (I like to use 1 vanilla bean)

3 Tbsp spoonable stevia powder (I bet you could replace it with a few spoonfuls of raw honey)

2 tsp ground cinnamon

3/4 tsp ground ginger

3/4 tsp ground allspice

1/4 tsp ground cloves

1/2 tsp sea salt

1 Vanilla Crumb Pie Crust pg 44 (in the book Season’s Eating’s)



1. Soak raw cashews for at least 2 hours. Rinse under filtered water until water runs clear. Process all ingredients on High in blender until smooth. Taste and add more stevia/sea salt/vanilla/spices as preferred.

2. Pour into prepared Vanilla Crumb Pie Shell. (I recommend using a 9 inch spring form pan). Refrigerate at least 4 hours before serving or freeze for 1 hour. Garnish each slice with a scoop of Coconut Whipped Cream, pg 57 (in the book Season’s Eating’s). <— Here is my recipe for coconut whipped cream too.


About the Book:


62 recipes including:

  • 46 Advanced Plan Recipes
  • 62 Core Plan Recipes
  • Dairy-Free, Sugar-Free, Gluten-Free, Grain-Free

A complete recipe book to help you plan your Thanksgiving and Christmas holiday menus! Quick and easy recipes: Appetizers & Snacks, Salads & Sauces, Side Dishes, Main Course options, Bread & Rolls, Desserts, Cookies & Bars, Frostings & Icings, and Beverages. Also includes Making Shopping Easy tips, sugar/stevia/xylitol conversion chart, and advice for eliminating holiday stress. Season’s Eatings is your complete holiday cookbook guide!

 Click Here to Buy

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~Stay Gusty, Caroline

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  1. I noticed your coconut milk was very thick and wanted to know if you were using the coconut cream. I am on the GAPS diet and make my own coconut milk but it is not as thick. Thanks.

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