Tag Archives: Pumpkin

Gluten Free Pumpkin Cheesecake

Gluten Free Pumpkin Cheesecake

The perfect gluten free option for thanksgiving or any occasion.

Crust Ingredients

1/2 cup Softened Unsalted Butter
1/4 cup Coconut Sugar
1/4 cup Coconut Flour
1 cup Almond Flour

Crust Directions

Pre-heat oven to 400 degrees. Combined ingredients until crumbly. Press into the bottom of a greased Spring Form Pan. Bake for 8 minutes.

Gluten Free Crust


Cream Ingredients

1 T Vanilla
1/4 cup Coconut Sugar
1 T Pumpkin Pie Spice
4 drops doTerra Cinnamon Bark
2 drops doTerra Clove
24 oz Cream Cheese
16 oz Mascarpone Cheese
15 oz Pumpkin Puree
5 Eggs

Cream Directions

In a mixer, dissolve coconut sugar, pumpkin pie spice, cinnamon, and clove in vanilla. Add 8 oz of cream cheese to the sugar mixture at a time and cream until smooth. Add in mascarpone cheese and cream until smooth. Add pumpkin until smooth. Add one egg at a time until smooth. Bake for 15 minutes at 400 degrees. Reduce heat to 300 degrees and bake for 40 – 60 minutes at 300 degrees until toothpick comes out clean. Allow to complete cool. Refrigerate for 2 or more hours before serving.
We served with whipping cream.

Gluten Free Pumpkin Cheesecake Filling

Pumpkin Cheesecake before bakingPumpkin Cheesecake right out of oven

Gluten Free Pumpkin Pie

This Pumpkin Pie has a bold spice profile. Therefore I post a range for the cinnamon and pumpkin pie spice.

Crust Ingredients

1 3/4 Cups Rice Flour
1 Cup Tapioca Flour
1 T Sugar
3/4 Cup Butter
2 Egg Yolks (set whites aside for filling)
1/4 Cup Milk
1 tsp White Vinegar


In a mixing bowl combined flours and sugar. Cut cold butter into the flour with a fork until crumbly mixture forms. In a small mixing bowl beat egg yolks, milk and vinegar. Combined the two mixtures together. Knead it like bread dough. Cut dough in half and press into 2 pie large pie tins. Preheat oven to 400 degrees.

Gluten Free Pie Crust

Pie Filling Ingredients

29 oz Pure Pumpkin
2 cup Sugar
1 cup Milk
4 Eggs
2 Egg Whites
3 – 5 tsp Pumpkin Pie Spice
3 – 5 tsp Cinnamon


Combined pumpkin, sugar, milk and eggs. Stir in small amount of spices and add to achieve desired taste. Pour in to shells. Bake for 25-30 minutes until toothpick comes out clean.

Pumpkin Butterscotch Streusel Muffins

I wanted to make pumpkin muffins for Halloween breakfast tomorrow, so I went to my storage room for inspiration. These turned out amazing!

WARNING: MUST USE BAKING CUP LINERS. Butterscotch may stick to the pan if you over fill the liners. I had 3 that I over filled and that stuck to the pan. I made a mess getting them out. They became our taste testing muffins.


1/2 cup Butter
1 cup Flour
2 boxes Spice Cake Mix
26 oz can Pumpkin Puree
4 drops doTerra Cinnamon Bark
2 drops doTerra Clove
12 oz Butterscotch Chips


Preheat oven to 375 degrees. Line 24 cut muffin tin with baking cup liners.

In a small mixing bowl cut together butter, 1 cup of cake mix, and flour to create the Streusel. In a medium mixing bowl combined cinnamon and clove essential oils into pumpkin. Stir remaining cake mix into pumpkin mixture. Mix in Butterscotch Chips.

Fill muffin cups 3/4 the way full. Top with approximately 1 tablespoon Streusel. Bake for 25 minutes. Remove immediately from pan and place on cooling rack. Enjoy warm or cold.



Easy Pumpkin Chocolate Chip Cookies

I have always enjoyed Pumpkin Chocolate Chip Cookies. These are so simple to stir up that anyone can do it.


13 oz of Pumpkin Puree
2 Eggs
2 drops doTerra Cinnamon Bark
1 drops doTerra Clove
1 Box Spice Cake Mix
12 oz Semi-Sweet Chocolate Chips


Preheat oven to 350 degrees. Stir together Pumpkin Puree and Eggs. Add in Cinnamon Bark and Clove Essential Oils. Stir in cake mix. Stir in chocolate chips. Scoop cookies on to a cookie sheet lined with parchment paper. Bake for 10 – 15 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.

Pumpkin Squares

I love pumpkin pie, pumpkin cookies, pumpkin fudge, and these tasty pumpkin squares!


1 (13 oz) can of Evaporated Milk
1 (13 oz) can of Pumpkin Puree
3 Eggs
1/2 tsp Salt
1 cup Sugar
1 tsp Pumpkin Pie Spice
2 drops doTerra OnGuard
2 drops doTerra Cinnamon Bark
1 drop doTerra Clove

1 Yellow Cake Mix
3/4 cup Butter


Combine first 9 ingredients in a mixing bowl. Pour into a 11×13 jelly roll pan.

Sprinkle dry cake mix evenly over the top.

Slice the butter and evenly distribute over the cake mix.

Bake at 350 for 30 minutes.

Serve warm or cold topped with Whipping Cream.

Chocolate Pumpkin Fudge

For over 18 years I have formulated over 30 fudge recipes. I sell fudge for Easter, Thanksgiving and Christmas. This is the first time I have shared any of my fudge recipes. You must have a scale and weigh the ingredients when making fudge.


12 oz Semi Sweet Chocolate
3 oz Miniature Marshmallows

1 lb 12 oz White Chocolate Chips (Don’t Substitute Vanilla Baking Chips. It must be true White Chocolate Chips)
6 oz Miniature Marshmallows

1/4 cup Butter
13 oz Pumpkin Puree
1 can Evaporated Milk
5 cups Sugar

1 T Pumpkin Pie Spice
4 drops doTerra Cinnamon Bark
2 drops doTerra Clove


Line a large casserole dish (at least 15 x 10) with aluminum foil and grease lightly. In a medium mixing bowl add semi sweet chocolate and 3 oz marshmallows. In a large mixing bowl add white chocolate and 6 oz marshmallows. In a heavy stock pot add butter, pumpkin, evaporated milk and sugar. Cook over medium heat until boiling. Stir continuously. Boil for 7 minutes. Remove from heat and stir in pumpkin pie spice, and oils. Pour 1/3 of the mixture into the semi sweet chocolate bowl and the remaining 2/3 into the white chocolate bowl. Stir until smooth.  Pour white chocolate mixture into the pan. Drop the chocolate mixture over the top as pictured. Use a knife to swirl the chocolate and white chocolate mixtures together. Allow to cool for 2 hours before covering. Place in refrigerate for 1-2 hours before cutting. It can be store in the refrigerate in a air tight container for up to 3 months.