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Recipe: Pumpkin “Cheese” Cake

By Ritamarie Loscalzo


balance blood sugarHappy Thanksgiving!

It’s a day of joy and celebration. It’s a day to take a moment and give thanks for all your blessings, large and small.

One of my clients has been keeping a Thanksgiving Day Gratitude Journal since 1999. She’s 85 now, and still takes time every Thanksgiving to read what she’s written, remember how blessed her life has been and write new entries. I love this.

Today I am posting a special variation on a recipe I developed a few years ago.

This version is safe for diabetics, candida sufferers, those with insulin resistance, and anyone who likes to enjoy desserts without blood sugar spikes.

It may be a little late for this year’s Thanksgiving dessert, but sure would taste good afterwards or anytime during the holidays.

Pumpkin “Cheese” Cake



  • 1 cup pecans
  • 1 cup soaked hazelnuts
  • 1 Tablespoon chia gel
  • A few drops of liquid stevia or 1/8 tsp luo han extract

Process in food processor until it holds together and can be rolled into a ball. Line a springform pan with waxed paper or parchment and press the crust into the bottom of the pan.

“Cheese Layer”

  • 1 cup macadamias
  • 1 cup cashews
  • 1/3 cup lemon juice
  • 2 tablespoons chia gel
  • Choice of low glycemic sweetener to taste – varies by what’s chosen, 10 drops stevia extract is a good amount for me
  • 1 teaspoon vanilla extract
  • 2/3 cup water
  • 2 tablespoons coconut oil
  • 3 tablespoons Coconut Butter

– Put all ingredients into blender and blend until smooth.
– Taste and adjust to desired sweetness. Add additional sweetener if desired.

Pumpkin Layer

  • 2 cups fresh pumpkin or butternut squash (approximately 1 pound)
  • 1/2 cup water
  • 3/8 cup coconut butter
  • 1 tablespoon coconut oil
  • ¼ cup Jerusalem artichoke syrup or 2 tablespoons chia gel with choice of low glycemic sweetener
  • 1 tablespoon cinnamon
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup Irish Moss paste (made by soaking ¼ cup Irish moss in water to cover overnight then blending until creamy and smooth)

– Blend pumpkin and water until smooth.
– Add remaining ingredients and blend until smooth and thick.
– Taste and adjust to desired sweetness. Add additional sweetener if desired.


  1. Pour a very thin layer of cheese filling (about 1/8 inch thick) on top of the crust.
  2. Pour all but ½ cup of the pumpkin filling on top of the cheese filling.
  3. Pour the remaining cheese filling on top of the pumpkin layer.
  4. Decorate the top with the remaining pumpkin layer. There are many possibilities.
  5. Put pumpkin filling into a pastry bag and make pretty shapes.
  6. Put dollops of pumpkin on top and use a knife to make decorative patterns.
  7. Spread pumpkin filling around the edges and put a dollop in the center.
  8. Freeze for several hours then move to refrigerator when cake has hardened.
  9. Remove from spring form pan.
  10. Serve as is or further decorate.

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Medical Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Ritamarie Loscalzo, drritamarie.com, and the experts who have contributed. We encourage you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

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