Don’t those little bites look amazing? Rather than going on and on about how they were good enough to do the pumpkin samba over, I’ll just go ahead and give you the recipe. Oh, did I mention they are Trim Healthy Mama friendly? Yep. They are “diet” food.

Trim Healthy Pumpkin Cheesecake Bites

For the gingersnap crust:

1 cup of fine ground almond meal

3 generous TBS of Gwen’s brown sugar (or your preferred sugar-free brown sugar substitute)

2 tsp melted butter

3 drops of maple flavoring

1/4 tsp of ground ginger

Stir in the maple flavoring into the melted butter. Combine and pulse all other ingredients in a food processor until well combined. I use the small one that is part of my immersion blender set and it is perfect. Drizzle half the butter mixture over the crumbs and pulse for a few seconds. Add the remaining butter (if you don’t need it all for a good squishy but not wet crust, then don’t add it all) and pulse again. You should have a moist and squishy, but not wet, dough. Spray a mini-muffin tin with coconut oil and press 3/4 tsp of the mixture into the bottom of each well. Fingers work great if you don’t have a pastry tart tamper.

For the Pumpkin Cheesecake filling:

1 room temperature block of cream cheese with greek yogurt

3 TBS room temperature butter, cubed

1/2 cup of organic pumpkin puree

1/4 cup of xylitol (we use kosher birch xylitol)

2 TBS Gwen’s brown sugar

(If you’ve a serious sweet tooth, add 1/4 tsp of pure Stevia extract powder)

1 1/2 tsp of cinnamon

1/4 tsp ground ginger

pinch of pink salt

1/4 tsp of vanilla extract

1/2 tsp of gluccomannan powder

Cream together your cream cheese and butter. Add the pumpkin puree and mix well. (Don’t forget to enter to win the Inspired Thanksgiving giveaway for a KitchenAid stand mixer!) Add in the xylitol, Gwen’s brown sugar, and stevia (if you use it) and let it mix, scraping the sides occasionally, until it is all combined well. Add the remaining ingredients and mix, mix, mix! Sprinkle in the glucomannan while the mixer is running on low, you don’t ever want to just dump it in!

Scoop your cheesecake by the spoonful into the wells on top of your crust. Clear out a shelf in your freezer and let them set in the freezer for an hour or two. (If there is extra cheesecake mixture leftover, my kids love it as a dip for their apples!)

Get a cup of cold water and a table knife. Run the knife around the edges of your mini-cheesecakes and dip your knife in water if you need to clean it. Move your cheesecakes onto a serving plate or divide them into portions (2-3 each) and keep the ones you aren’t about to gobble up frozen for a treat at a later date.

For the cheesecakes you are going to eat, top them off with a dollop of whipped cream and enjoy!

Beware of the reaction of your family, though. Mr. F was literally climbing the table to get more! He had already had 2!