Individual Pumpkin Pie Cheesecakes

I had A LOT of requests for this recipe from the instagram (@caitlinmforrest) stories I posted. So here ya go!


Individual Pumpkin Pie Cheesecakes
Makes 24 cupcake size pies

For the crust:
3 cups almond meal
10-12 large pitted dates
1/2 tsp pink Himalayan salt

For the filling:
2 cups dry cashews soaked in water for 6-12 hours (soaked cashews will yield close to 3 cups)
1/4 cup honey
1/4 cup maple syrup
3/4 cup coconut oil
2 cups pumpkin puree (I used organic canned)
2 tablespoons pumpkin pie spice

Line cupcake tins with cupcake liners.

Using a food processor, add all the crust ingredients and pulse until well blended and the dates are completely incorporated. (If the dates aren’t soft, soak them in hot water for 10 minutes prior to adding them to the food processor.) The final product should be a fine meal that sticks together when pressed. Evenly distribute the crust among the cupcake tins and press firmly with the back of a 1/3 cup measuring cup depending on the size of your cupcake pan. Set aside.

Using a food processor, blend the drained cashews until they are creamy and start to form a ball. Scrape down the sides as needed. Add the coconut oil and continue blending until creamy. The texture will be smooth when finished. Add in the pumpkin puree and the pie spice and blend until well incorporated. Then add in the sweeteners. I used both honey and maple syrup, but 1/2 cup of one or the other would work as well. Blend until the filling is well mixed. Pour the filling over the top of the crusts. Filling each tin to just below the top of the liner. Sprinkle pumpkin pie spiced pumpkin seeds on top of each cheesecake. (I used the pre-made ones from Trader Joes. You could roast your own on the stove top by coating the seeds with coconut oil or maple syrup and toasting them in a pan on medium-high heat for a few minutes. Remove from heat and toss with pumpkin pie spice. Let cool, then sprinkle over cheesecakes.) Put cheesecakes in the freezer. After 30 minutes remove from the tins. Store in freezer and remove for 15-20 minutes before serving.


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