Pumpkin Spice Baked Cheesecake Pots With Ginger, Orange & Pistachio

Step 1: Heat the oven to 160°C/140°C fan. Pulse the 40g pistachios and oats in a food processor until roughly ground. Mix with the olive oil, maple syrup and salt, then divide between four small ovenproof ramekins and gently press into the bases. Bake for 5 minutes, then remove from the oven.

Step 2: Place the pumpkin purée, Greek yoghurt and cream cheese in a bowl and whisk until completely smooth. Add the eggs, maple syrup, vanilla, cinnamon, ginger, nutmeg, orange zest and salt and whisk gently until just combined (avoid incorporating too much air).

Step 3: Divide the mixture between the ramekins and place them on a baking tray. Bake for 25–30 minutes, until the edges are set but the centres retain a slight wobble. They will continue to firm as they cool, so resist the temptation to overbake them.

Step 4: Leave to cool completely at room temperature, then transfer to the fridge for at least 2 hours, or preferably overnight. This resting time gives them their dense, silky cheesecake texture and allows the pumpkin and spices to develop.

Step 5: Serve chilled or allow to sit at room temperature for 10 minutes first. Top each pot with a spoonful of Greek yoghurt, chopped pistachios and fresh orange zest.