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With built-in portion control and a healthier lineup of ingredients than your typical autumnal dessert, this is a way to have your cheesecake and eat it too. If you have more crust and filling, fill a ramekin or two with the leftovers.
- 1 3/4 cups rolled oats
- 3/4 cup pecans
- 1 cup dried cranberries
- 1/4 cup melted coconut oil
- 1/4 cup + 2 Tbsp. pure maple syrup, divided
- 1 Tbsp. unflavored gelatin
- 3/4 cup milk
- 1/4 cup brown sugar or coconut sugar
- 2 tsp. vanilla extract
- 1 cup pumpkin puree
- 1 cup 2 percent plain Greek yogurt
- 1 (8 oz.) tub plain cream cheese
- 1 1/2 tsp. pumpkin pie spice
- Pinch of salt
- 1/4 cup shredded unsweetened dried coconut
Process oats and pecans in a food processor until pulverized. Add cranberries, coconut oil and 2 Tbsp. maple syrup, and process until the mixture sticks together when squeezed between your fingers. Divide among 12 silicon or paper-lined metal muffin cups and press firmly to form an even flat crust. Place pan in refrigerator. Stir together gelatin and 2 Tbsp. cold water in a small bowl; let sit 5 minutes. Bring milk, sugar, 1/4 cup maple syrup and vanilla to a light simmer over medium heat in a saucepan. Add gelatin, and stir until dissolved. Puree together pumpkin, yogurt, cream cheese, pumpkin pie spice and salt in a food processor. Add hot milk mixture and blend until combined. Pour pumpkin mixture over crusts and sprinkle coconut on top. Refrigerate until set, at least 2 hours.
NUTRITIONAL INFO PER SERVING: 272 CALORIES, 5G PROTEIN, 18G FAT, 27G CARBS, 91 MG SO DIUM