Dairy free and dairy options available! Dairy free option is shown on the left and dairy option is shown on the right.

So I was all ready to post my favorite Paleo Pumpkin Pie recipe just in time for Thanksgiving, but I think the whole Paleo Pumpkin Pie thing is a little overdone. If you really want a pumpkin pie recipe, just google paleo pumpkin pie and it will give you a gazillion options that are all pretty much the same. I wanted to give you all something a little fancier and a whole lot cuter than traditional pumpkin pie so I made these adorable pumpkin pie cheesecake cups for you. My two very favorite foods combined into one dessert. Does it get any better? In my world, the answer is no. But, wait – it does get better! It gets better because these pumpkin cheesecake cups are actually not bad for you! They contain no grains, no dairy if you choose the delicious dairy free option, and no refined sugar (and very minimal honey/maple at that!) so go ahead and eat another. Life is good.

 And by the way, I PROMISE this is my last pumpkin recipe……..until next Fall ;) I hope you all have a wonderful Thanksgiving!

 Dairy free, grain free Pumpkin Cheesecake Cups

Makes 12 adorable cups

 Crust Ingredients:

1 cup walnuts, crushed – you can also use any other nut like pecans, almonds, etc. (you want to crush them somewhere in the middle of a fine flour and coarse pieces)

3 T coconut oil (or grass-fed buttter), melted

1 T pure maple syrup

1 tsp vanilla

½ tsp cinnamon

¼ tsp baking soda

¼ tsp salt

Pumpkin Pie Layer Ingredients:

1 cup roasted pumpkin or canned pumpkin

1 egg

1 ½ tsp pumpkin pie spice

1-2 T honey (how much will depend on your desired sweetness level)

Dairy Free Cinnamon “Cheesecake” Topping

1 cup cashews, soaked for at least 6 hours (if you can’t bear to wait 6 hours, put them in a pot of boiling water, turn the stove off and let sit for 30-60 minutes)

1/3 cup coconut oil

2 T honey

1 lemon, juiced + add water to equal ½ cup total

½ tsp pumpkin spice or cinnamon

pinch of sea salt

 Dairy Option: Whipped Cream Cheese Cinnamon Topping

1 8 oz package cream cheese

4 oz of butter

2 T honey

1 T vanilla

½ tsp pumpkin spice or cinnamon

 DIRECTIONS:

 Preheat oven to 350 and line a cupcake pan with 12 cupcake liners. Make your crust by combining all the ingredients until well mixed. Press about a teaspoon of the walnut mixture into the bottom of each cupcake liner. Bake for 8-10 minutes. Your oven will smell divine. Let cool.

 Mix your pumpkin pie layer by combining all the ingredients. Put about 1 Tablespoon of the pumpkin pie mixture on top of the walnut crust. Bake for 45 minutes or until set. Let cool.

 Dairy free “cheesecake” directions:

Drain your soaked cashews and place them into a blender or food processor. Juice your lemon and add just enough water to equal ½ cup. Pour the lemon/water mixture into the blender and add the rest of the ingredients. Process for a few minutes until smooth and creamy.

 Whipped cream cheese directions:

Mix all ingredients for a few minutes until smooth and creamy.

 Add your cheesecake topping on top of the pumpkin pie layer by filling the cups until the cheesecake mixture reaches the top. Add any topping you want now. I pressed a walnut on top of the cheesecake layer for extra cuteness points. You can add almonds, pecans, a piece of chocolate, or nothing at all, etc. Refrigerate for at least an hour and keep stored in the refrigerator. Enjoy!

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