Mini Pumpkin Cheesecake Gingersnap Pies
 
Prep time
Cook time
Total time
 
Mini no bake pumpkin cheesecakes with a soft and buttery ginger molasses crust. Topped with whipped cream and toffee bits.
Author:
Recipe type: Dessert
Serves: 36
Ingredients
  • For Crust:
  • ½ cup brown sugar
  • 1 tablespoon molasses
  • 2 sticks butter (1 cup), room temperature
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour*
  • ½ teaspoon xanthan gum
  • For Filling:
  • 1 pack pumpkin pie spice instant pudding mix
  • 1 pack cream cheese, softened
  • ¾ cup milk
  • For Toppings:
  • whipped cream
  • toffee bits
Directions
  1. Preheat oven to 350 degrees. Begin making crust. Cream together brown sugar, molasses, and butter until pale and smooth. Add pumpkin pie spice, salt, flour, and xanthan gum. Mix until combined. Knead dough until ingredients are well incorporated.
  2. Taking slightly less than 1 tablespoon of dough at a time, press down into and up the sides of the wells in a mini muffin tin. Come just slightly over the edge of each muffin hole. Bake at 350 degrees for 10-12 minutes, removing after 7 minutes and quickly pressing down dough with the back of a measuring teaspoon.** Return to the oven to cook the additional 3-5 minutes until slightly browning on edges. Once you remove from the oven, press centers of cups down again with the back of a teaspoon. Allow to cool completely before removing from tins.
  3. As cups are cooling, begin making filling. In a medium sized bowl, beat softened cream cheese until smooth. Add pudding mix and beat until incorporated. With mixer on low, slowly add milk and mix until smooth. Set aside.
  4. Once cups are completely cooled, gently remove from tins by using the edge of a knife to loosen sides before pulling out. Fill each cup to the top with pumpkin pudding mixture. Refrigerate for at least 30-40 minutes until centers are set. Top with whipped cream and toffee bits. Serve cold or at room temperature.
Notes
*If you are using another flour blend that does not include xanthan gum, mix in 1¼ teaspoons of xanthan gum with the dry ingredients.
**During baking, the centers of the crusts will puff up. You will need to press them down so that they bake into a crust rather than a cookie. Just use the rounded back of a measuring teaspoon to push them back down. Repeat as soon as they come out of the oven as well.
Recipe by Breezy Bakes at https://www.breezybakes.com/mini-pumpkin-cheesecake-gingersnap-pies/