In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed and living happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
This recipe comes to us from Carolyn Mann.
Preheat oven to 350F.
Crust Ingredients:
1 ¼ cup finely crushed gluten-free graham crackers
½ cup finely chopped pecans
2 tablespoons melted butter
Crust Directions:
Combine gluten-free graham cracker crumbs, pecans and butter in a bowl
and mix well. Firmly press mixture into the bottom of a 9 inch spring
form pan that has been sprayed with nonstick cooking spray. Place crust
in freezer while preparing the filling
Filling Ingredients:
2/3 cup non-fat plain yogurt
2 (8 oz) packages light cream cheese softened
1 ¾ cups canned pumpkin
2 eggs
½ cup sugar
½ cup brown sugar
1 ½ cups nonfat evaporated milk
2 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon ground ginger
1/8 teaspoon salt
1 teaspoon vanilla
Filling Directions:
In a medium bowl, beat yogurt and cream cheese until creamy. In a separate
bowl, combine remaining filling ingredients and beat until creamy. Stir
into cream cheese mixture and beat until well mixed and creamy. Pour filling
into crust and bake for 2 hours, or until middle slightly jiggles when
tapped.
Cool on rack, and then cool in refrigerator at least 4 hours before serving. Garnish with whipped topping and a sprinkle of cinnamon (optional).
Makes 16 servings.