Mini Tofu Pumpkin Pie. Great recipe for Mini Tofu Pumpkin Pie. Easy low calorie dessert made with tofu, great for Halloween and Thanksgiving treat. We only have puff pastry, so that's what I use, but I think it's better if you use short crust pastry instead.

Mini Tofu Pumpkin Pie Roll out the pastry sheets and cut out circles slightly larger than the individual cups in your cupcake tin. Grease your cupcake tin and fit the pastry in it.. Take the frozen pastry out of the freezer.

Hello everybody, it's me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, mini tofu pumpkin pie. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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Great recipe for Mini Tofu Pumpkin Pie. Easy low calorie dessert made with tofu, great for Halloween and Thanksgiving treat. We only have puff pastry, so that's what I use, but I think it's better if you use short crust pastry instead.

To get started with this recipe, we have to first prepare a few components. You can have mini tofu pumpkin pie using 6 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mini Tofu Pumpkin Pie:

{Make ready 210 g of Pumpkin puree in a can.
{Take 150 g of Soft (Silken) Tofu.
{Get 70 g of Sugar.
{Get 1/2 tsp. of Cinammon.
{Get 1/4 tsp. of Pumpkin Pie Spice.
{Prepare 1 Sheet of Frozen pastry sheet.

Put all the ingredients in a food processor and mix until smooth. Roll out the pastry sheets and cut out circles slightly larger than the individual cups in your cupcake tin. Place the tofu, pumpkin, sugar, pumpkin pie spice, and salt in a blender and pulse until smooth. (You. Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.

Steps to make Mini Tofu Pumpkin Pie:

Take the frozen pastry out of the freezer. Preheat the oven to 425 F..
Put all the ingredients in a food processor and mix until smooth..
Roll out the pastry sheets and cut out circles slightly larger than the individual cups in your cupcake tin..
Grease your cupcake tin and fit the pastry in it. (It doesn't have to come all the way to the top.).
Poke holes on the bottom of the crust using a fork and spoon the pumpkin filling in each cup..
Bake in a 425 F preheated oven for 10 minutes then lower the heat to 325 F and continue baking for 20 to 25 minutes..
Take out of the oven and cool on a wire rack and refrigerate. Garnish with whip cream and serve.

I've always had an affinity for mini things - mini frittatas, mini apple crisps, mini stuffed peppers. Today, I'm sharing my latest mini obsession: vegan pumpkin pie! Warmly spiced and naturally sweetened with maple syrup, these delectable treats are perfect for fall entertaining. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Pour into crusts, filling each almost to the top.

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