Ingredients:

  • 1.5 cups (180g) Gluten-free graham cracker crumbs
  • 5 tbsp (70g) Unsalted butter, melted
  • 2 tbsp (25g) Granulated sugar
  • 0.25 tsp (1.5g) Salt
  • 16 oz (450g) Full-fat cream cheese, softened to room temperature
  • 0.5 cup (120g) Granulated sugar
  • 0.5 cup (120g) Pumpkin puree
  • 2 large (100g) Eggs, room temperature
  • 1 tsp (5ml) Vanilla extract
  • 1 tsp (2g) Ground cinnamon
  • 0.5 tsp (1g) Ground ginger
  • 0.25 tsp (0.5g) Ground cloves
  • 0.25 tsp (1.5g) Salt

Instructions:

  1. In a medium bowl, stir together the gluten-free graham cracker crumbs, sugar, and salt.
  2. Pour in the melted butter and stir until the mixture resembles wet sand.
  3. Spoon roughly 1 tablespoon of mixture into each lined mini muffin cup. Press the crumbs firmly into a flat disc using a small glass or measuring spoon.
  4. Bake the crusts at 325°F (160°C) for 5-7 minutes until fragrant, then set aside to cool.
  5. Beat the softened cream cheese and sugar on medium speed until smooth and devoid of lumps.
  6. Mix in the pumpkin puree and vanilla extract until fully combined.
  7. Reduce mixer speed to low. Add eggs one at a time, mixing just until the yellow disappears.
  8. Sift in the cinnamon, ginger, cloves, and salt. Fold gently with a rubber spatula to avoid incorporating air.
  9. Divide the batter evenly among the pre-baked crusts, filling each about 3/4 of the way up.
  10. Bake at 325°F (160°C) for 20-25 minutes.
  11. Allow to cool completely and chill in the refrigerator for at least 4 hours to set.