Gluten Free No-Bake Pumpkin Cheesecake

I love quick and easy recipes! If you have pre-baked/pre-cooked pumpkin, this will take you literally 10  minutes. Not that you can’t use a canned pumpkin, but in my opinion, nothing compares to the real one in taste. I just don’t like the canned a lot. 
One thing to make my job easier as far as pumpkin preparation goes is that I freeze the raw pumpkin and boil it real quick in pieces. It’s a quick and easy way to make a pumpkin soup too. 


1 packet gluten free graham crackers ( I used Smoreables)
1 packet cream cheese
1/4 cup milk or heavy whipping cream
1/2 cup powdered sugar
2 tsp vanilla extract
2 tsp pumpkin spice
2 cups baked/boiled/steamed or canned pumpkin
1 cup chopped pecans
1/2 stick melted butter( 4 tbsp)


1. In a blender combine the wet ingredients- cream cheese, pumpkin, milk, powdered sugar, vanilla extract, pumpkin spice.
2. In a chopper blend the dry ingredients – graham crackers, chopped pecans and melted butter.
3. Layer the first the dry, then the wet ingredients in cups. Garnish and let them chill in the fridge at least an hour.