Cynthia Ferich

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Gluten-Free Pumpkin Cheesecake Pie Bars

November 26, 2018 By Cynthia Ferich

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Gluten-Free Pumpkin Cheesecake Pie Bars

October through December, with November being the heavy-hitter month for pumpkin, it surely is a seasonal 'fruit'. Yes, fruit, with all of its seeds, which we all know are great for toasting!

I wanted to try something a little different this year other than the traditional pumpkin pie. I needed to bake one gluten-free pie, so to make things a little easier on myself and to test a new recipe, I thought I would share this one with you, too. I was thinking something between a cheesecake and a pumpkin pie, or a slab pie. What I came up with was a gluten free pumpkin cheesecake bar pie. Baked in a 9 x 13 inch-pan, it's a little lighter and creamier than pumpkin pie with all of the great spice flavor.

As for the crust, instead of preparing a traditional GF crust, I found gluten-free ginger cookies at Trader Joe's, which worked out great! With all of the sugar & spice in the cookies, I was able to scale back in the filling. Not to mention, it was a super-easy alternative. Just process the cookies in a food processor to create the fine crumbs. If you don't have a food processor, place the cookies (do 1/3 at a time) in a zipper bag, zip out all air, and crush with a rolling pin until finely crushed.

Gluten-free cooking and baking has become so much easier these days with products much more readily available. I can tell you that they liked it - it's ALL gone 🙂 

Cuisine American
Keyword #bestglutenfreedessert, #cheesecake, #cheftalk, #cookbookauthor, #cynthiacooks, #glutenfreecrustrecipe, #glutenfreedessert, #marketinginfluencer, #newrecipe2018, #pittsburghfoodblogger, #pittsburghprivatechef, #pumpkin, #recipe #bread #zucchini #baking #delicious #food #homecooking #createwithheart #cfwithheart #mamamiacucinacookbook #cynthiaferich #madefromscratch, #tvchef
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author Cynthia Ferich

Ingredients

  • 2 cups pumpkin
  • 4 eggs
  • 3/4 cup sugar
  • 16 oz. cream cheese softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • dash salt

Instructions

  1. Combine all ingredients together and mix with an electric mixer until well-combined. Pour into prepared gluten-free crust and bake at 350 degrees for approximately 45 minutes until set.

    Note: Bake with a pan of water on the lower rack, below the cheesecake, to create a 'water bath' for a creamier cheesecake.

Crust: 1 - 7.2 oz. package of Trader Joe's Crispy Crunchy Gluten Free Ginger Cookies

  1. Follow previous instructions on crushing cookies into crumbs. 

    Combine crumbs with 1/2 stick (4 Tablespoons) melted butter, until well- combined. 

    Press into a 9 x 13-inch pan and bake for 5 minutes. Cool.

    Pour filling and follow baking directions.

    Remove from oven when baked and cool completely.

Recipe Notes

Serve with whipped cream.

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Filed Under: Recipes

About Cynthia Ferich

After writing and self-publishing “MaMa Mia Cucina” in 2007, Cynthia's writing, cooking and culinary teachings evolved into being as an entity surrounding food, fun, family and friends.

In an effort to capture her family’s ‘old world’ Italian recipes for future generations to enjoy, her grandmother, ‘Noni’, and Cynthia joined forces. "She measured, I wrote, and we cooked."

During her grandmother's latter 80 years, she traveled in memory through her life, as they shared in stories of a lifetime and long ago. As they shared this final chapter in her life, what Cynthia soon discovered through all of the measuring, cooking, sharing in the love of a family, and in the love of a friendship, was the passion for cooking, and a love that nourishes us all… It’s all about the FOOD!

MaMa Mia Cucina Cookbook

Purchase YOUR copy of MaMa Mia Cucina

Recent Blog Posts

  • Strawberry Muffin Recipe
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  • Italian Greens and Beans Recipe
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I met Cynthia and was immediately taken in by her charm and passion for cooking. She presented me … Read More

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