No Bake Mini Pumpkin Cheesecake Pies w/ Spiced Balsamic Pecans
6h 15 min
6h (includes chilling time)
½ cup sugar
1 envelope (0.25 oz) unflavored gelatin
1 cup boiling water
1 (8 oz) pkg cream cheese, softened
1 can pumpkin puree
1 tsp pumpkin pie spice
9 graham crackers (1/2 pkg)
2 tbsp melted butter
8 mini glass jars
Whipping cream, for garnishing
Spiced Balsamic Pecan ingredients:
1/3 cup pecans
2 tbsp dark brown sugar
1 tbsp balsamic vinegar
Pinch chili powder
Pinch pumpkin pie spice
Place the gelatin and sugar in a medium bowl. Pour boiling water and stir until gelatin dissolves in 4-5 minutes.
In a large bowl, combine the cream cheese, pumpkin puree, and pumpkin spice. Use a mixer to beat until blended smooth.
Slowly beat in the gelatin mixture.
Chill the mixture in the refrigerator for 45 minutes or until the mixture thickens. Stir every 15 minutes while chilling.
To prepare the pecans, heat a pan over medium heat and toast pecans until lightly browned in about 5-7 minutes.
Remove pecans from pan and set aside to cool.
Add the sugar, balsamic vinegar, chili powder to the pan and simmer until thick and syrup-like.
Add the pecans and stir to coat well. Remove from pan onto a tray lined with aluminum foil.
Cool the pecans and halve or chop into small pieces and set aside.
Meanwhile, put the graham crackers in a food processor and process until powdered.
Scoop about 3 tablespoons of graham cracker powder into each mini glass jar. Pour a little melted butter on the graham cracker powder. Press the graham cracker base down with the back of a spoon and set aside.
Divide chilled cream cheese mixture equally among each glass jar. Place mini pies in the refrigerator and chill for at least 5-6 hours or until firm. Or make ahead and leave in the refrigerator overnight until serving time.
Top pies with whipped cream and sprinkle pecans over pumpkin pies. Serve.