Mini Tofu Pumpkin Pie. Mini Pumpkin Pies Are Not Just Adorable But Taste Delicious. Great recipe for Mini Tofu Pumpkin Pie. Easy low calorie dessert made with tofu, great for Halloween and Thanksgiving treat.

Mini Tofu Pumpkin Pie 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..

Hey everyone, it is Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare 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.

Mini Tofu Pumpkin Pie is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It's enjoyed by millions every day. They're fine and they look wonderful. Mini Tofu Pumpkin Pie is something which I have loved my entire life.

Mini Pumpkin Pies Are Not Just Adorable But Taste Delicious. Great recipe for Mini Tofu Pumpkin Pie. Easy low calorie dessert made with tofu, great for Halloween and Thanksgiving treat.

To begin with this recipe, we must first prepare a few ingredients. You can cook mini tofu pumpkin pie using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Mini Tofu Pumpkin Pie:

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

Take the frozen pastry out of the freezer. 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..

Instructions 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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