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    Home » Desserts

    Double Layer Pumpkin Cheesecake - a Gluten Free Pumpkin Pie

    Updated: Aug 31, 2020 · Published: Nov 25, 2019 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Layered Pumpkin Cheesecake pie is a perfect holiday dessert recipe. Three classic dessert flavors meld into one delicious holiday pie recipe.

    Pumpkin pie, classic cheesecake, a pecan crust AND a pecan pie streusel make this dessert a winning combination of holiday flavors.

    Is Pumpkin Pie Gluten Free

    Pumpkin pie is not normally gluten free because of the pie crust that is traditionally used. However, this gluten free pumpkin pie recipe doesn't use that type of pie crust.

    Instead, we make a pie crust with ground pecans, which makes this double layer pumpkin pie recipe is naturally gluten free.

    If you don't want to make a pecan crust, you could also make a regular pie crust for this recipe. To make it gluten free, use gluten free flour.

    You could also make a gluten free graham cracker crust with gluten free graham crackers.

    How to Make Pecan Pie Crust

    Pecan pie crust is easy to make, especially if you have a good food processor. I use my Kitchenaid food processor for so many things.

    I mixed the crust in a mixing bowl, but it could actually all be mixed in your food processor.

    First, grind up pecans in the food processor to a coarsely ground consistency. Then, add in melted butter and sugar, and mix together.

    Pat the pecan crust mixture down onto the bottom of a greased or sprayed 10 inch springform pan. Then, set it the freezer and freeze for 10 minutes while preparing the next layer.

    • ground pecans with melted butter
    • adding sugar to pecan pie crust
    • pressing pecan pie crust into springform pan
    • pecan crust in pan

    How to Make Cheesecake Layer

    Cheesecake is pretty easy to make and is normally made with these same basic ingredients.

    The trick to a smooth cheesecake is using cream cheese and eggs that are room temperature.

    Mix the cream cheese with sugar and then add in the eggs. It works best to add in eggs one at a time and blend the mixture in between.

    Then, mix in the vanilla. 

    Finally, pull the crust out of the freezer and pour the cheesecake layer onto the crust. Spread the cheesecake filling out evenly over the crust.

    Then, freeze for 10-20 minutes while mixing together the next layer.

    Then, freeze in the springform pan for an 10-20 minutes while mixing together the next layer.

    • cream cheese in bowl
    • adding sugar to cheesecake filling
    • adding sugar to cheesecake filling
    • adding eggs to cheesecake filling
    • adding vanilla to cheesecake filling
    • cheesecake filling bowl
    • pouring cheesecake filling over pecan crust
    • cheesecake filling in spring form pan

    How to Make an Easy Pumpkin Pie Layer

    Pumpkin pie is a simple dessert to make. Combine pumpkin, granulated sugar, evaporated milk, eggs, and seasonings. 

    Spread the pumpkin pie filling over the cheesecake layer.

    Now, it's time to partially bake the cheesecake and pumpkin pie layers.

    Cover the outside of the spring form pan with aluminum foil and set it into a large roasting pan. Pour boiling water into the roasting pan to halfway up the side of the spring form pan.

    • pumpkin puree
    • adding evaporated milk to pumpkin puree
    • pumpkin pie ingredients in mixing bowl
    • adding pumpkin pie ingredients to mixing bowl
    • pour pumpkin pie filling on top of cheesecake filling
    • unbaked pumpkin pie in spring form pan

    How to Make a Pecan Streusel Layer

    The pecan layer of this layered pumpkin pie cheesecake dessert is super easy to make. It's a simple combination of pecans, brown sugar and corn syrup.

    Because it is a streusel instead of traditional pecan pie filling, there are no eggs in the topping and less corn syrup is used than in a pecan pie.

    Once the pie is partially baked, add the streusel to the top of the pumpkin pie filling. Drop spoonfuls of the pecan mixture over the pie. Then, bake for the remaining time listed in the recipe instructions.

    • chopped pecans in bowl
    • brown sugar and corn syrup in bowl
    • pecan streusel mixed up in bowl
    • pecan streusel in bowl
    • pecan streusel dropped in spoonfuls over pumpkin pie cheesecake

    Other Layered Pumpkin Dessert Recipes You Might Like

    Pumpkin layered desserts are always popular during the fall pumpkin season. Some of our favorites include: Layered Pumpkin Cake with Pumpkin Ganache, Pumpkin Lasagna and Pumpkin Poke Cake. 

    Other pumpkin desserts you should try are this Copycat Cheesecake Factory Pumpkin Cheesecake AND this yummy Instant Pot Pumpkin Cheesecake.

    Double Layer Pumpkin Cheesecake Pie with Pecan Streusel

    All She Cooks
    Layered Pumpkin Cheesecake pie is a perfect holiday dessert recipe. Three classic dessert flavors meld into one delicious holiday pie recipe.
    5 from 3 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 1 hr
    Cook Time 1 hr 30 mins
    Total Time 2 hrs 30 mins
    Course Desserts
    Cuisine American
    Servings 16
    Calories 597 kcal

    Ingredients
      

    Pecan Crust

    • 3 cups pecans ground
    • ½ cup unsalted butter melted
    • ½ cup granulated sugar 

    Cheesecake Layer

    • 2- 8 ounce packages cream cheese softened to room temperature
    • ½ cup granulated sugar
    • 2 eggs room temperature
    • 1 teaspoon vanilla extract

    Pumpkin Pie Layer

    • 14 ounces pumpkin puree
    • 12 ounce can evaporated milk
    • 2 eggs room temperature
    • ¾ cup granulated sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ½ teaspoon salt

    Pecan Pie Streusel Topping

    • 2 cups chopped pecans
    • 1 cup brown sugar
    • ½ cup light corn syrup

    Instructions
     

    • Preheat oven to 350 degrees.  
    • Process 3 cups pecans (in a food processor or blender) until ground up. Transfer to a medium-size bowl. 
    • Add melted butter and sugar to the pecans and stir to combine. 
    • Prepare a 10 ½ inch springform pan with non-stick cooking spray or greasing with shortening. Pat pecan mixture into the bottom of the pan. Freeze for 10 minutes while preparing next layer. 
    • In a large mixing bowl, mix the softened cream cheese with the sugar. Add in the eggs one at a time, mixing in between. Mix in the vanilla. 
    • Pour the cream cheese mixture over the pecan crust, and spread out evenly. 
    • Freeze for 20 minutes. 
    • In a large mixing bowl, combine the pumpkin pie ingredients and mix until nicely incorporated. Pour over the partially frozen cheesecake filling. 
    • Bake for 40-45 minutes until the pumpkin pie is starting to firm up around the outside. 
    • Mix the streusel topping ingredients in a small bowl and then drop in spoonfuls over the partially baked pie. 
    • Return the pie to the oven, and bake for an additional 50-65 minutes, or until the pumpkin and pecan topping is set. 

    Video

    Notes

    Notes: To make a graham cracker crust for the pecan crust, substitute graham cracker crumbs for the ground pecans. 

    Nutrition

    Serving: 1gCalories: 597kcalCarbohydrates: 52gProtein: 8gFat: 42gSaturated Fat: 13gPolyunsaturated Fat: 27gCholesterol: 97mgSodium: 210mgFiber: 4gSugar: 47g
    Keyword double layer pumpkin cheesecake, double layer pumpkin pie, gluten free pumpkin pie
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    Nicole is a recipe developer, food photographer, and published cookbook author. At All She Cooks, she shares simple recipes to make every day a little bit more delicious. About Us →


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