Marcia J. Bauer, RD, LD, CDCES

Runner Up, Fall 2024 Recipe Contest with CannedBeans.org

Ingredients:

Bean Crust: 

1 15 oz canned  dark red kidney beans, rinsed and well drained 
½ cup ground or finely chopped walnuts 
2 Tablespoons maple syrup
½ teaspoon ground ginger                                                  
½ teaspoon pumpkin pie spice
¼ teaspoon salt

Pumpkin Pie Filling: 

4 oz, 2% Greek yogurt (FAGE)
1 cup pumpkin puree  
2-½  Tablespoons maple syrup
2 Tablespoons flour 
2 teaspoons pumpkin spice  
2 large eggs

Instructions:

Bean Crust:  

1. Drain beans and puree in food processor until smooth.
2. Add the ground walnuts, maple syrup, ginger, pumpkin pie spice, salt and continue to mix in  food processor until smooth.
3. Spread the crust mixture onto a parchment paper-lined 8x8 pan.
4. Bake in oven at 325 degrees for 15-18 minutes (the top should look dry when done).
5. Cool on wire rack while making the pumpkin filling. 

Pumpkin Pie Filling: 

With mixer, 

1. Place Greek yogurt, pumpkin puree, and maple syrup in mixing bowl. Mix well, then add flour, pumpkin pie spice, and eggs. Mix well.
2. Pour pumpkin mixture onto cooled bean crust.  
3. Bake at 325 degrees F for 40 minutes, until a toothpick should comes out clean. Cool on rack, then remove easily with parchment paper, and cut into individual pieces. Garnish with ground walnuts, sprinkle with pumpkin pie spice, and (if desired) 1 tsp whipped cream.

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Nutrition Facts:

Servings Per Recipe:  25

Serving Size: 2 Cheesecake Bites

Calories per Serving:  59.5 kcal

Total Fat: 2.2 g

Saturated Fat:  0.4 g

Cholesterol:  15.3 mg  

Sodium:  60.9 mg

Total Carbohydrate:  7.7 g

Dietary Fiber:  1.3 g

Protein:  2.8 g