I mentioned it a few weeks ago, but we really love fake fall in our Bangkok apartment.
You may not have to fake fall where you are, but when you live in Bangkok and have strong associations with October’s crisp leaves, sweater weather, and apple cider, you have to fake yourself out with some fall love.
Let me tell you friends, Frank and I know how to fake fall like nobody’s business. We had a lot of practice last year, so this month we decked the apartment out in pumpkins, orange table runners, and scented fall candles (some of which I carefully wrapped in socks and t-shirts in my suitcase when I came back from Kansas a couple weeks ago).
We spread fake leaves from Crate and Barrel (clearly I’m not the only one who requires fake fall leaves this time of year) on every surface.
And, of course, I’ve been endlessly experimenting with a variety of pumpkin-flavored treats. These might be our favorite thus far. They are bite-sized, easy on the sweetness, and make the kitchen smell like pies baking on a Thanksgiving afternoon.
It’s hot outside, but it’s brisk and pumpkin pie-scented in here.
Fake fall leaves are optional. These pumpkin cheesecake bites should not be.
- 150g gingersnap cookies (for me this was 12 small gingersnaps)
- ⅓ cup pecan halves
- 2 Tbps. unsalted butter, melted
- 8 oz. cream cheese
- ½ cup canned pumpkin purée
- ⅓ cup packed light brown sugar
- 2 Tbsp. all-purpose flour
- ½ tsp. pumpkin pie spice
- ½ tsp. vanilla extract
- 1 large egg
- small pinch of salt
- Preheat the oven to 350 F. Lightly grease a mini muffin tin (or use mini muffin tin liners).
- In the bowl of a food processor, pulse the gingersnap cookies, pecan halves, and butter until the mixture is very finely ground. Spoon a level 1Tablespoon of the crust mixture into the bottom of each space in the mini muffin tin. Use the rounded back of the tablespoon to press the crust gently into the bottom of the space. Shake the crumbs out of the bowl of the food processor and return it to the base.
- In the bowl of the food processor, combine all of the ingredients for the filling. Turn the processor on and blend until the filling is smooth and no lumps remain, scraping down the sides to insure all of the filling is blended. Gently pour the filling over the prepared crust to just slightly below the top of each space in the muffin tin (these will barely rise as they bake).
- Bake on the middle rack of the oven for 20-22 minutes, or until the tops of the cheesecakes are golden brown (remove them from the oven immediately if a fine crack appears on the surface of any of the cheesecakes). Allow to cool in the muffin tin for 10 minutes before removing.
- Serve immediately or refrigerate for up to a day before serving.
Looking for something to do with the rest of that can of pumpkin purée? Try one of these:
- Spiced Pumpkin Coconut Milk Ice Cream by The Year In Food
- Pumpkin Risotto with Crispy Prosciutto by Feast on the Cheap
- Pumpkin Yogurt Dip by Bake Your Day
- Pumpkin Spice Bagels
- No-Knead Pumpkin Rolls with Brown Sugar Glaze