Pumpkin Maple Bites – Gluten-Free


We took this beautiful pumpkin cheesecake from the Shape Magazine article and made it over.

This is a delicious recipe and wonderful and yummy treat for this season.

The fresh and delicious pumpkin squash combined with the richness of maple combines for a sweet and delicious treat.

For the original article and recipe in the magazine go here:


Ingredients For the Pecan Crust:
2 cups pecans pureed to a dust/flour consistency
3 tablespoons coconut oil
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
½ teaspoons ground cinnamon
1/4 teaspoon sea salt

For the Cheesecake Filling:
1 cup pureed pumpkin
1 cup plain greek yogurt
3 eggs
½ cup pure maple syrup
1 teaspoon pure vanilla extract
3 tablespoons tapioca flour
1-1/2 teaspoons ground cinnamon
1/8 teaspoon allspice
½ teaspoon ground ginger
½ teaspoon sea salt

Pecan Crust:
Preheat oven to 350 degrees F. Coat a 8” round cake pan, or 8” x 8” square baking pan with non stick spray. Next take all the crust ingredients and put in a bowl. Stirring until well distributed.

Pour the crust mix into baking pan.  Next press it into the bottom and sides of the dish with your hands.  Be sure to do this even so that the thickness is the same throughout.  Bake crust for 8 minutes, until edges become golden.  Remove and cool.

Cheesecake Filing:
In a blender add all ingredients for cheesecake. Blend until mixed evenly.  Pour the cheesecake filling into the pan with the crust.  Bake for 40 to 50 minutes, until center is set up. It shouldn’t jiggle when you shake the pan, it should be firm.

Cool for 30 minutes, then chill in refrigerator for 2 hours allowing to set and firm up. Goes well served with plain greek yogurt, maple drizzled, whipped cream, and or nuts.


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