I found this cute little mini pumpkin shaped cheesecake tin when I was packing to move. I totally forgot all about it. And believe it or not, I forgot about it (again!) when starting to think about my meal prep for Thanksgiving! It wasn’t until I was searching for another pan I needed, that I stumbled across it just 2 days before Thanksgiving! (My kitchen space in our new home is quite a bit smaller with less cupboards/storage so I’ve got things pretty tight in most cupboards and still trying to remember where I put things…..) Meh.
I figured I might as well put it to good use. I use a crust recipe from a recipe already on my site so it was easy to pull this together in no time.
If you don’t have a mini cheesecake pan, you can cut up a handful of parchment paper strips and line the bottom of a mini muffin pan. Drop your dough into the pan and flatten with the back of a spoon (or fingers) and when done, you simply pull out by grabbing the parchment strips.
I love that these are single serving so you can “portion control”, if you will. But let’s be honest — how many of us will really remain in control of our portions with a Thanksgiving dinner??! I guess we’ll just say that we can feel good about eating this portion of pumpkin dessert …..then go grab a piece of chocolate something! Right?? And then maybe an apple something or other! 
I’ll let you have at the recipe now. I still have much to do in the kitchen. ENJOY!
- 1/2 cup canned pumpkin
- 1/2 full fat coconut milk
- 2 tsp pure maple syrup
- 1 tsp coconut sugar
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp pure vanilla extract
- 1 1/2 tsp Vital Proteins gelatin
- 1/4 cup boiling water
- Preheat oven to 350 degrees.
- Combine the flour and butter. Add salt & honey (if using) and incorporate.
- Using a mini cheesecake pan*, place about 1 tbsp of dough into 8 rounds, evenly.
- I use a wooden tool (Pampered Chef ...but I'm sure you can get at any kitchen store or Amazon) to push the dough in and around to fill the tins. You may need to dip the tool in cassava flour to keep from sticking.
- Place into oven for 10 min. Let cool about 10 minutes before adding the filling.
- Place your canned coconut milk in fridge for at least 4 hours (I put mine in overnight) - meaty part of coconut milk will rise to the top & solidify, while coconut water separates and remains on bottom of can.
- Scoop out solidified coconut milk, carefully leaving water behind.
- In a medium bowl, whisk all ingredients together, EXCEPT gelatin and water.
- Boil water and put 1/4 cup into small bowl ....then quickly whisk in the gelatin.
- Working somewhat quickly, add the water/gelatin while still liquified/hot, into the pumpkin mixture, continuously whisking so gelatin doesn't start to clump in solids.
- Top each of the prepared crusts with the pumpkin mixture in the mini cheesecake pan to about 3/4 full. Divvy up evenly w/any leftover filling. Sprinkle a little cinnamon on top if desired.
- Place in your fridge for minimum 2 hours.
- *Alternatively - use a mini muffin pan and line the bottom of muffin rounds with a piece of parchment paper (see blog post for pics)
