It’s been a little bit of time since I’ve made a pumpkin recipe! Maybe it’s because it’s nice, warm and super sunny here in California, and at the grocery store next to the pumpkins we still have strawberries! That’s the beauty of this state, you always get to mix it up.
We’re all looking for healthier version of everything, especially now that the holidays are fast approaching. First Halloween, then Thanksgiving, and then we’ll have Christmas, Hanukkah, etc. I used to make this delicious chocolate cheesecake… so good, but not so good for you. I mean, I’m all about everything in moderation, don’t get me wrong, but I want to please everybody in the family. Now, when I look back, I made this dessert instead of the traditional pumpkin pie because I didn’t like pumpkin. Growing up I didn’t have this tradition and it wasn’t that big of a deal to me. But then, something happened… My friend is a pastry chef and she made it once for us. That was like heaven. I told her that I only tried it because I didn’t want to be rude and turned out to be the best pumpkin pie ever, period. Too bad she doesn’t sell them any more… I got spoiled!
Although amazing, it’s always fun to give healthier options a try, because just because they’re healthier it doesn’t mean they’re bad, right? Give this recipe a try. It’s gluten-free, vegan and no-bake pumpkin cheesecake cups (or I guess you could me a big pie out of it). We don’t have any food allergies, but again, it’s always good to learn about the classics and turned them into a healthier option.
Now to the recipe. There’s cauliflower!!!! What Eva? Are you crazy? I promise, you can’t taste it. The cauliflower gives you the extra fiber (win win) and texture, and its flavor is offset by the pumpkin, nut butter and the rest of the ingredients. My daughter LOVED it, and she can’t stand cauliflower. Of course, I didn’t tell her or my husband! I just said that it was a pumpkin cheesecake. Bottom line, they loved it.
So, here it goes:
- Ingredients (for the crust)
- 1⅓ Cups gluten-free, vegan graham crackers (crushed)
- 1 T coconut sugar
- ¼ Cup coconut oil
- Ingredients (for the filling)
- 1 Cup peanut or cashew butter (I used an 8 oz jar)
- ½ Cup pumpkin puree
- 1⅓ Cups cauliflower florets
- ½ Cup coconut cream
- ¼ Cup lemon juice
- ¼ Cup coconut oil
- 2 T coconut sugar (no need to melt it first)
- 2 T maple syrup
- 1 tsp vanilla extract
- ½ tsp nutmeg
- ½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp sea salt (I used Kosher Salt)
- Bring a large pot of water to a boil, add cauliflower and boil for 15 minutes, until very soft. Rinse with cold water, drain and set aside.
- Pulse graham crackers in a food processor or blender until fine, then in a mixing bowl combine them with the 1 T coconut sugar and ¼ Cup coconut oil and knead until thoroughly combined.
- Line a muffin tin with baking cups and spray with non-stick spray.
- Place 1 T of crust mixture into each cup and press down with fingers so that it forms a smooth, even disc on the bottom of the cup.
- Place tin in the freezer to set.
- Add the cooked cauliflower to the base of a blender along with the coconut cream and blend until very smooth and silky in texture.
- Add remaining filling ingredients to blender and blend until smooth.
- Remove muffin tin from freezer and place ¼ Cup of filling into each baking cup, smooth the tops with the back of a spoon and place back into refrigerator for 3 hours, until firmly set. I found that the pies were difficult to get out of the muffin tin so I put them in the freezer and then took them a bit before we wanted to eat them. After that they stayed fine in the fridge.
Recipe from Autumn Calabrese, no way I could come up with this one! I can’t find a direct link but it was a live video in her Facebook.