Gluten-Free Pumpkin Cheesecake

Gluten-Free vegan pumpkin cheesecake- creamy and dairy-free.

Is this the week to shun dessert in favor of lettuce? I can answer that.
The answer is no. As in N. As in O. NO. Nope. Nada. Not gonna happen. Because I, my darling, am a temptress. I am not going to write about New Year's Hoppin' John today, or some virtuous legume soup with kale. I am going to tease you. I am going to lure you- with one more fork-worthy dessert recipe before the final eve of 2011. A silky, creamy pumpkin cheesecake recipe that begs for a party. One last hurrah before the pale glare of January dawns in all her cold and sober glory. One last indulgent sweet before I gingerly step on the reality check scale. And maybe, sigh. A little hint of a sigh.

Because the annual jean shrinkage has begun. You know- that time of year when (mysteriously!) my jeans come out of the dryer a size too small. And that familiar jolly pie roll affectionately known as Doris is rolling her merry way up and out of my favorite roomy cargo pants. It's rather comical. And in truth, she makes me smile. I pat her affectionately. Like a pet bunny.

Because the truth is I am not about to start counting calories.


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Gluten-Free Pumpkin Pie with Praline and Coconut-Pecan Crust

A slice of vegan pumpkin pie heaven. Chill overnight for best texture.

Happy October! Good Goddess, I've been busy. Making a delicious mess in my tiny kitchen. Developing new gluten-free dairy-free dessert recipes for the Winter Food Issue of Allergic Living magazine. So I thought I'd dust the cocoa powder off my hands and take a quick break to share two inspirational things today. The first relates to Fall- my updated Favorite Gluten-Free Autumn Recipes index. Peruse at your leisure, ideally with a big mug of spiced hot cider close by.

The second offering had to be something pumpkin. I mean, it's October. And around here October baking means a certain voluptuous curcurbit is queen. So I did what any gluten-free goddess would do. I dug into the GFG recipe archives. And found a luxurious, creamy vegan pumpkin pie with sweet praline topping and a coconut-pecan crust. Just to keep you occupied until I return with a new gluten-free vegan muffin recipe you're going to love.

Let the pumpkin recipe frenzy begin!

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Sweet Potato Pie

Gluten-free sweet potato pie- and vegan, too.

The afternoon sun is spinning the seaside air that particular autumn gold, burnished and warm and chilly all at once. Delicious. And gone too soon. The sun will officially set tonight at 4:50. I feel as if I am running out of time. There is so much I want to do- and never get done. I surrender my expectations day after day. The pile of choices snipped free by my dwindling energy is gathering a bulk and momentum akin to the dirty laundry (I’m still waiting for the post-menopausal zest promised by Margaret Mead).

But Santa Monica does not fade after dark. Her charms only deepen. So we walk after dinner to the Third Street Promenade and listen to the brave souls who risk their ego and their artistry (the unkind among us might quip, questionable talent) crooning songs or plucking violins or juggling. Palm readers and skateboarding bulldogs aside, it takes guts to stand in public and offer up a tune or a dance.

I come home inspired.

I am thinking a lot about my life these days. And what I want to do with the rest of it. Moving here is a new beginning (well, yeah, obviously). I am reinventing the woman I used to be. Spinning my own autumn magic from bits of bone and history.

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Gluten-Free Pumpkin Pie Recipe

Easy, delicious gluten-free pumpkin pie.

This will be one of our little secrets, okay? Just make this impossible pumpkin pie recipe and serve it with a smile. No apologies. No caveats. No waffling or waggling. You don't have to label it vegan. Or gluten-free. Or lactose-free. Which it is. Because no one will ever know. It tastes that good. And you'll score serious points with your vegan guests. You'll be a hero to gluten-free pie lovers. A goddess to egg-free pumpkin-cravers. A rock star to dairy-free angels.

My secret? It's in the details.

First- no tofu (yes, Babycakes, my pumpkin pie is soy-free so you won't have to put up with your cousin's tofu jokes on Thanksgiving).

Second- it's also rice-free. No gritty rice flour (which, come to think of it, I am hardly using any more). No cornstarch (for those of you avoiding corn). In a sweet little nutshell, it's very food allergy friendly.

Even your Aunt Sadie who is allergic to Wyoming might be able to eat this. Unless she's allergic to pumpkin. 

Then you're screwed.

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