![Mini Pumpkin Cheesecake Pies [ Paleo - AIP ]](https://asquirrelinthekitchen.com/wp-content/uploads/2018/10/pumpkin-pies_land-1.jpg)
These mini pumpkin cheesecake pies feature all the qualities I love in a healthy fall dessert! They are delicious, bursting with fall flavors, paleo and AIP-compliant, gluten free, dairy free, quick and easy to make, and can I also say adorable and cute? These mini pumpkin cheesecake pies are my new number one dessert, and I bet they will soon be yours as well!
![Mini Pumpkin Cheesecake Pies [ Paleo - AIP ]](https://asquirrelinthekitchen.com/wp-content/uploads/2018/10/mini-pumpkin-pies-1.jpg)
All the ingredients are regular staples commonly found in a well-stocked AIP pantry, with the exception of the pumpkin puree, which is more seasonal.
![Mini Pumpkin Cheesecake Pies [ Paleo - AIP ]](https://asquirrelinthekitchen.com/wp-content/uploads/2018/10/mini-pumpkin-pies-2.jpg)
What made these mini pumpkin cheesecake pies extra special were the toppings I used to decorate them! You will recognize coconut whipped cream, shredded coconut, and a delightful sea salted caramel sauce (and yes, the caramel sauce is AIP-compliant! You can find it here).
This sea salted caramel sauce is so versatile and easy to work with! The taste is uh-mazing (if you favor the sweet and salty mix, you will adore this one!), and the fluid, yet creamy consistency make it an ideal ingredient to use in desserts and drinks.
![Mini Pumpkin Cheesecake Pies [ Paleo - AIP ]](https://asquirrelinthekitchen.com/wp-content/uploads/2018/10/mini-pumpkin-pies-3.jpg)
The recipe below yields 6 mini pumpkin cheesecake pies. For a bigger crowd, double the ingredients and keep the same cooking time.
![Mini Pumpkin Cheesecake Pies [ Paleo - AIP ]](https://asquirrelinthekitchen.com/wp-content/uploads/2018/10/mini-pumpkin-pies-4.jpg)
Ingredients
Method
- Preheat the oven to 350°F and place the rack in the middle of the oven. Line a muffin pan with six paper baking cups.
- To make the crust, combine in a mixing bowl the tigernut flour, coconut flour, baking powder, and salt. In a small bowl, mix the melted coconut oil, applesauce, and maple syrup. Add the wet ingredients to the dry ingredients and mix well with a spatula to obtain a soft dough.
- Divide the dough evenly between the muffin cups, pressing down to form a crust. Bake in the oven until the crust turns golden brown on the edges, about 16 to 18 minutes.
- When done, remove the pan from the oven and allow to cool down while preparing the filling, leaving the muffins in the pan.
- In a saucepan, combine the coconut milk, pumpkin puree, maple syrup, cinnamon, ginger, and clove. Bring to a low boil over medium-high heat, stirring regularly. When boiling, turn off the heat and transfer the coconut mixture to a blender. Add the gelatin powder and blend for 20-30 seconds.
- Carefully pour the filling into the baking cups, covering the crust. Refrigerate for at least 3 hours, or until the filling is firm.
- Serve chilled with a dollop of coconut whipped cream, shredded coconut, and a drizzle of caramel sauce!
Hi, these look so good! But, I’m allergic to beef and can’t have the gelatin, is there something I can sub for this? I am not AIP, but paleo. Do you think egg yolks would work (I am allergic to egg whites).? Thanks!
Hello Debbi,
If you can’t have gelatin, I would try agar agar (which is plant-based).
Great! Thanks so much for your reply. I will give that a try!
Do you know if these freeze okay. How long do they last in fridge?
Hello Amy!
No, they do not freeze well. You may keep them in the fridge up to 7 days.
Yum! I doubled the spices and used the thin crispy cinnamon cookie recipe instead of the one you have for the crust. It’s amazing!
I seriously cried when I tasted these….I felt like I was eating cheesecake…These are sooo yummy!!!!! I personally think you could cut down on the maple syrup and they would still be delish!!! Thanks for this recipe!!!!!!