Pumpkin Marshmallow Cream Cheesecake! Gluten Free Naturally!

I’m in fall mode Peeps! The deep south got a glorious Canadian air mass blow through over the weekend …have I mentioned how much I love Canada?

Oh the bliss of having coffee time with The Husband all bundled up on the screen porch in the quiet before dawn hours. Something in me comes to life as summer surrenders to autumn every year, I get down-right giddy I’m tellin ya!

So of course I picked up a few cans of pumpkin when I went to the grocery store last week! I’ve done a bunch of pumpkin recipes but I’ve always wanted to pair pumpkin with marshmallow creme.
Noooowww…I don’t keep marshmallow creme around the house like I used to because I know all about high fructose corn syrup, but occasionally I add a little to this or that and I’m always pleasantly surprised … if you’re in the mood for all things fall, give this a try, it’s a creamy-dreamy-taste of autumn!

Ingredients:

8 ounces cream cheese

1/2 cup canned pumpkin

2 teaspoons vanilla

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/4 cup dark brown sugar

7 ounces marshmallow creme

1 gluten free pie crust (Cooked) OR graham cracker crust if you aren’t GF

***I use Whole Foods GF pie crusts which are absolutely perfect!***

Instructions:

In a large bowl using an electric mixer, whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. Add marshmallow creme and whip until smooth. Spoon mixture into pie crust and chill for at least 3-4 hours, until firm. Does great if you make it early in the morning and serve it after dinner!

Drizzle with caramel ice cream topping before serving

~Have a sweet day my friends~