It is officially fall!! Fall is hands down my favorite season. From the changing of the leaves to warm drinks and football to fall scarves, I love everything about this season. Right before I jetted off to my birthday weekend in the mountains, I made these paleo Pumpkin Cheesecake Cups to officially welcome fall in my house. One of my favorite new finds is Kite Hill’s dairy-free cream cheese. It has the tangy flavor I love and missed when I went dairy-free. These Paleo Pumpkin Cheesecake Cups are a super simple treat that anyone can make!
So I have been sitting on this recipe for a month. That is the longest since starting my blog that I haven’t posted a new recipe. If you follow me on Instagram, you might know why, but if not let me tell you. This fall has been crazy, in all the best ways! Last month in the course of 24 hours, I turned 30, bought a house and got engaged! To say it was an exciting 24 hours in an understatement. I am beyond thrilled to marry my partner and for us to be homeowners. With all this excitement, I chose to take a little break from blogging and simply enjoy being in the moment with him. Now as we pack up our apartment and I prepare for my 9th move in 7 years (ugh I’m crazy), we have also thrown wedding planning into the mix. I’m ready to get back to blogging though. I may be sharing a few more personal things other than food on the blog as my life is changing so fast. I also have tons of new recipes that have been swirling in my mind for the last month, and I can’t wait to get into my new kitchen and start cooking!
- 1 cup pecans
- 1 tbls coconut oil
- 1 tbls maple syrup
- 1 cup canned pumpkin
- 8 oz Kite Hill Cream Cheese
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin spice
- 1/4 tsp sea salt
- 13.5 oz coconut cream, popped in the fridge overnight
- 1 tbls maple syrup* optional
- Place pecans, coconut oil and maple syrup in a food processor or blend and pulse until the pecans are in small crumbles.
- Spoon into 4 jars.
- Mix together all ingredients until fully combined.
- Spoon over crust and pop into fridge for 2-3 hours to setup.
- Beat coconut cream and 1 tablespoon maple syrup with a hand mixer until soft peaks form.
- Place into a plastic bag, cut the corner off and pipe on top of the pumpkin cheesecake.