As if pumpkin pie couldn't get any tastier! We present to you, Mini No-Bake Pumpkin Cheesecakes.

Crust:

• 1 packed cup pitted dates
• 1 cup GrandyOats Maple Roasted Cashews

Pumpkin custard:

• 1/2 cup pumpkin purée
• 1/2 cup soaked and drained raw cashews (you can speed soak them in hot water for 10 min)
• 3 or 4 tablespoons of maple syrup (depending on your preferred sweetness!)
• 1/2 cup canned coconut milk (try to use all the cream on the top)
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice ⠀⠀⠀

Directions:

1. Grease a 12 count muffin tin
2. In a food processor, blend dates and GrandyOatsMaple Roasted Cashews. The food processor will likely roll it into a ball. That’s okay! Let it keep working until it forms a doughy consistency.
3. Scoop a tablespoon of the cashew date mixture into each muffin cup, pressing down firmly to form the crust.
4. Add all the pumpkin custard ingredients into the food processor and blend until everything is combined.
5. Evenly distribute the custard into each of the muffin cups.
6. Place in the freezer for about 2 hours. When it’s time to eat, let the cheesecakes rest for 5 minutes at room temperature. Use a butter knife to pop them out of the tins.
7. Top with whipped cream and enjoy immediately!