Hello and welcome to recipe Friday! Every Friday, we will post a new recipe. Today’s comes from Celiac.com and I’m going to run out after posting and get the ingredients because my mouth is watering!!!!
Preheat oven to 350
Crust Ingredients: 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 non-stick 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 1/4 cups canned pumpkin, 2 eggs, 1/2 cup sugar, 1/2 cup brown sugar, 1 1/2 cups nonfat evaporated milk, 2 tsp ground cinnamon, 1/4 tsp ground cloves, 1 tsp ground ginger, 1/8 tsp salt, 1 tsp vanilla (make sure it’s gluten free!).
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 service. Garnish with whipped topping and a sprinkle of cinnamon (optional).