Mini Pumpkin Cheesecake Pies [Paleo-AIP]
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!
Tried this recipe?Let us know how it was!