Mini Tofu Pumpkin Pie
Mini Tofu Pumpkin Pie

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mini tofu pumpkin pie. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Warm cinnamon, nutmeg, allspice, and vanilla blend with pumpkin and tofu to put a twist on a classic holiday favorite. DIRECTIONS Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly. Step by step instructions on how to prepare a tofu pumpkin pie.

Mini Tofu Pumpkin Pie is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Mini Tofu Pumpkin Pie is something which I’ve loved my whole life. They are nice and they look fantastic.

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

The ingredients needed to make Mini Tofu Pumpkin Pie:
  1. Take 210 g Pumpkin puree in a can
  2. Get 150 g Soft (Silken) Tofu
  3. Make ready 70 g Sugar
  4. Make ready 1/2 tsp. Cinammon
  5. Prepare 1/4 tsp. Pumpkin Pie Spice
  6. Make ready 1 Sheet Frozen pastry sheet

This healthier version of a pumpkin pie uses tofu to enhance its creaminess and nutritional profile. Add the pie ingredients to the food processor and blend. These bite-size Mini Pumpkin Pies would be perfect for parties or special occasions, because you can make so many of them, and they look really impressive. Crisp crust, flavorful pumpkin center — the perfect pumpkin pie for your The Vegan relatives served pumpkin tofu pudding last year and I'm looking for the perfect wow factor with my pumpkin pie this year!

Steps to make Mini Tofu Pumpkin Pie:
  1. Take the frozen pastry out of the freezer. Preheat the oven to 425 F.
  2. Put all the ingredients in a food processor and mix until smooth.
  3. Roll out the pastry sheets and cut out circles slightly larger than the individual cups in your cupcake tin.
  4. Grease your cupcake tin and fit the pastry in it. (It doesn't have to come all the way to the top.)
  5. Poke holes on the bottom of the crust using a fork and spoon the pumpkin filling in each cup.
  6. 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.
  7. Take out of the oven and cool on a wire rack and refrigerate. Garnish with whip cream and serve

SPRAY pie pan with no-stick butter flavored spray. The Best Pumpkin Tofu Recipes on Yummly Top tofu pumpkin pudding recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. This is a delicious crust-less pumpkin pie. This recipe was used while I belonged to Weight Watchers - I have found many variations of this "classic" Weight Watchers recipe.

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