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By Sophie Van Tiggelen 9 Comments

Mini Pumpkin Cheesecake Pies [ Paleo – AIP ]

Mini Pumpkin Cheesecake Pies [ Paleo - AIP ]

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 ]

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 ]

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 ]

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 ]

Mini Pumpkin Cheesecake Pies [Paleo-AIP]

5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 18 minutes mins
Course Dessert
Cuisine Autoimmune Protocol
Servings 6 servings

Ingredients
  

To make the crust:

  • ⅓ cup tigernut flour
  • 3 tablespoons coconut flour
  • ¼ teaspoon baking powder
  • Pinch fine sea salt
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons unsweetened applesauce
  • 2 tablespoons maple syrup

To make the filling:

  • 8 ounces full-fat coconut milk
  • ½ cup pumpkin puree
  • ¼ cup maple syrup
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon ground ginger
  • Pinch cloves
  • 1 tablespoon unflavored gelatin powder

For the toppings:

  • Coconut whipped cream
  • Shredded coconut
  • Caramel sauce

Instructions
 

  • 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!
Keyword dessert, fall, Halloween, pie, pumkin, Thanksgiving
Tried this recipe?Let us know how it was!
Disclosure of Material Connection: Some of the links in the post above may be “affiliate links or Amazon affiliate links”. This means that if you click on the link and purchase the item, I will receive a small affiliate commission. As an Amazon associate, I earn from qualifying purchases. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Filed Under: AIP Dessert & Snack recipes, AIP Latest Recipes Tagged With: cheesecake, desserts, fall, halloween, pies, pumpkin, thanksgiving, treats

About Sophie Van Tiggelen

Sophie Van Tiggelen is a passionate foodie, recipe developer, author, and photographer. Diagnosed with Hashimoto's thyroiditis in 2009, she used the Autoimmune Protocol (AIP) to reverse her condition, and today, Sophie lives a full and vibrant life free from the anxiety and flare-ups that often accompany autoimmune diseases. With her food and lifestyle blog, A Squirrel in the Kitchen, Sophie shares her AIP experience and empowers others to develop new habits to promote good health and wellness. Through years of experience, she has developed simple strategies to be successful on AIP, including numerous mouth-watering, allergen-free recipes that everyone (even those without autoimmune diseases) can enjoy. Sophie is on a mission to make the Autoimmune Protocol - and all that it encompasses - more accessible and sustainable for anyone looking for a more nutritious, more delicious, more health-conscious life.

Reader Interactions

Comments

  1. Debbi says

    October 29, 2018 at 7:19 am

    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!

    Reply
    • Sophie Van Tiggelen says

      November 5, 2018 at 7:56 am

      Hello Debbi,

      If you can’t have gelatin, I would try agar agar (which is plant-based).

      Reply
      • Debbi says

        November 11, 2018 at 8:53 am

        Great! Thanks so much for your reply. I will give that a try!

        Reply
  2. Amy says

    November 25, 2018 at 7:17 am

    Do you know if these freeze okay. How long do they last in fridge?

    Reply
    • Sophie Van Tiggelen says

      November 28, 2018 at 3:11 pm

      Hello Amy!

      No, they do not freeze well. You may keep them in the fridge up to 7 days.

      Reply
  3. Tanya says

    November 15, 2019 at 6:12 pm

    5 stars
    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!

    Reply
  4. Robin says

    November 28, 2019 at 4:52 pm

    5 stars
    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!!!!!!

    Reply

Trackbacks

  1. The Ultimate AIP Gelatin Recipe Roundup | Real Food and Love says:
    June 4, 2019 at 5:58 pm

    […] Pumpkin Cheesecake Pies @ A Squirrel in the Kitchen […]

    Reply
  2. The Great Paleo AIP Pumpkin Recipe Roundup (100 Recipes!) - Phoenix Helix says:
    September 25, 2020 at 12:20 pm

    […] Whipped Cream from Angel Slice Pumpkin Spice Cake with Gingersnap Crust from Autoimmune Wellness Mini Pumpkin ‘Cheesecakes’ from A Squirrel in the Kitchen Pumpkin ‘Cheesecake’ Pie from Kari Owens No Bake Maple […]

    Reply

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Hi! I'm Sophie - welcome to the blog! I am using the Autoimmune Protocol (AIP) to live well with my autoimmune condition (Hashimoto's). Let me show you how I recovered my health and energy through diet and lifestyle adjustments!

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