This Pumpkin Pie Cheesecake Cupcake Recipe is a great Thanksgiving dessert! It’s also gluten free!
Make sure you also check out the spotlight on why pumpkin is healthy for you: Vegetable Spotlight – Pumpkin.
Today’s recipe is a little more advanced than the previous ones, in my opinion. We will be making individual sized layered pumpkin pie and cheesecake. They’re very yummy and perfect for the season! Next week is Thanksgiving, and what could be a more perfect recipe than learning a pumpkin spice dessert for the day!
I’m going to keep it real with you, staging these pictures were not as easy as I initially thought, and between balancing work and grad school, it’s impressive right now that I remember my own name, let alone all the ingredients required for these recipes. Be sure to follow the written ingredients, and just ignore some missing ingredients in the pictures.
We’ve all been there. I suppose I could have re-staged the photos. Maybe that would have added a level of credibility. But during this holiday season, I think it’s better to add a level of humanity instead. We want the food to be perfect, we want everything just so. We spend hours in the kitchen, chiseling ice off of turkeys at 4 am, and heaven help anyone who tries to overstep your oven schedule.
Don’t lose your sense of humor during the holidays. Spend the time with your loved ones and enjoy it. Have fun. Eat well. Eat more than you should. Reflect on your many blessings. Be thankful you had enough electricity to burn that turkey to a crisp. Be thankful for those smoke alarms work. Be thankful Aunt Wilma brought her pumpkin-cranberry-potato-meatloaf because now you won’t starve (as long as you can keep it down).
Just remember, if it’s not perfect, it’s ok. The food is just side dressing.
Now that I’ve talked you out of making anything for Thanksgiving, on to our recipe! 😀 This will yield 12 servings.
Pumpkin Pie Cheesecake Cupcake Recipe Ingredients:
- 1/2 cup pecans
- 1/4 cup Brown sugar
- 1/2 cup coconut flour
- 1 Tablespoon salted butter
For the pumpkin layer:
- 1 cup canned pumpkin puree
- 2 eggs
- 1/4 cup heavy whipping cream
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1/4 tsp salt
- 1/2 tsp pumpkin spice
- 1 /2tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp vanilla
For cheesecake layer:
- 2 8oz packages cream cheese
- 2 eggs
- 1/3 cup whole milk
- 3/4 cup white sugar
- 1 tsp vanilla
- 2 Tablespoon coconut flour
Pumpkin Pie Cheesecake Cupcake Recipe Directions:
Preheat over to 350 degrees and add liners to a cupcake baking sheet. In a bowl mix the crust ingredients together. This mix should end up being very dry, but you will be able to pack in down on the bottom of the cupcake liners.
In a large bowl mix together the pumpkin ingredients and pour mixture into each cupcake until each is filled about halfway. Then put in the oven for 10 minutes to help the pumpkin set.
While the pumpkin pie portion is baking, mix cheesecake ingredients together in a large bowl. If you have an electric mixer it will help to make the cheesecake smooth.
After pumpkin pie has cooked for 10 minutes, take it out and add the cheesecake layer. Fill up to the top. Put baking sheet back in the oven and lower the heat to 325. Bake for about 50 minutes.
Let it cool four an hour before putting into the refrigerator. Let it chill for at least 3 hours before serving.
Add some whip cream or berries to top it off, and enjoy!