Maple Pecan Pumpkin Cheesecake

You know I had to make a spectacular Holiday Masterpiece that was gluten free and absolutely delicious! Growing up we were taught that it is good manners to take only one slice of pie. The pressure was always on. What do I choose? Well for years I reached for the Pumpkin Pie during Thanksgiving and Pecan Pie was reserved for my Christmas treat. Well now that I am grown and still want to enjoy both without seeming greedy at the table I created a melody of my favorite pies in one delicious gluten free dish!

I sure hope you enjoy this as much as we do. I certainly don’t think there is any harm in eating several desserts during the holiday season unless you have limiting health conditions. But, if you are wanting that one show stopper recipe that will wow your friends and family during the Holidays this is it!

Recipe

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Recipe 〰️

Recipe

Ingredients

Filling

16 ounces Pumpkin Puree (not pie filling)

1 stick of Butter

1 package(8 ounces) cream cheese

1 cup of white sugar

1/4 cup brown sugar

2 eggs

3 Teaspoons Pumpkin Pie Spice

2 ounces Vanilla Extract

Topping

1/4 cup pure maple syrup

1 cup pecan halves

Directions

Add filling in a bowl and blend until smooth with hand mixer.

Pour into buttered casserole dish

Place pecan halves on top

Pour maple syrup over top of pecans on Topping 1 cup Pecan halves

Bake in a 350⁰ f oven for 40 minutes cool and serve. Happy Holidays 🥰

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