Hypoallergenic mini pumpkin cheesecakes – Dr. Sarah Kent

Posted 6 years ago on

Can’t get enough pumpkin?  Try this recipe for a dessert that almost anyone can eat and almost everyone will want to!

Gluten free, dairy free & egg free
Makes: 24 mini cheesecakes


CrustROM_Mini Pumpkin

  • 2 cups of dates, pitted and soaked for 10min
  • 1 cup of pecans, lightly roasted
  • 1 cup coconut oil, melted
  • 1/3 cup of almond flour
  • 1/2 cup shredded coconut (unsweetened)
  • pinch of salt


  • 1 ½ cup of coconut concentrate*
  • 1 ½ cup of whipped honey
  • 1 cup of coconut oil melted
  • 4 cups pumpkin puree
  • 6 tbsp of tapioca starch
  • tbsp of vanilla extract
  • tbsp of cinnamon
  • 1 tsp of nutmeg
  • 1 tsp of ground ginger
  • 1 tsp of all spice

*how to make your own coconut butter


  • 1 can of coconut milk (full fat), refrigerated for 3 hours+
  • 1 tsp of vanilla extract
  • 1 tbsp of maple syrup


1)   Preheat oven to 325 degrees F.

2)   Blend dates (water drained) with coconut oil until thick paste results, in food processor.

3)   Add the following to the date / coconut oil mix: almond flour, shredded coconut, salt & pecans.  Pulse until combined and pecans have been roughly chopped.

4)   Place mixture in muffin trays lined with muffin tins. Add enough of the mixture so that when you push it down it is about 1/3 of the space.  I use a grease Mason jar that fits into the muffin holes to push the mixture down.

5)   Bake 8-10 min

6)   Soften the coconut concentrate and honey (place in warm water bath for a few min)

7)   Filling:combine the coconut concentrate, honey and coconut oil in a saucepan on low heat. Stir until well combined.  Transfer to food processor and add the pumpkin puree, spices, tapioca starch, vanilla extract and salt.  Blend on high for a minute until completely mixed. Pour onto crust.

8)   Set in the refrigerator for at least 12 hours to allow the cake to cool and completely solidify.

9)   Remove from muffin tin and store in fridge or freezer.

10) When ready to serve, top with coconut cream topping if desired

 Coconut cream topping

1)    Open can of coconut milk and separate liquid from the solid.

2)    Whip solid with the maple syrup and vanilla until desired consistency is achieved.


*This recipe is an adaption from the The Autoimmune Paleo Cookbook: An Allergen-Free Approach to Managing Chronic Illness by Mickey Trescott