Mini Tofu Pumpkin Pie

Name: Mini Tofu Pumpkin Pie
Cuisine: American
Ingredients: 210 g Pumpkin puree in a can; 150 g Soft (Silken) Tofu; 70 g Sugar; 1/2 tsp. Cinammon; 1/4 tsp. Pumpkin Pie Spice; 1 Sheet Frozen pastry sheet

Miyuki Suyari @cook_5589993

Tokyo

Easy low calorie dessert made with tofu, great for Halloween and Thanksgiving treat. I use Japanese pastry sheets that are about 18 cm X 18 cm. We only have puff pastry, so that's what I use, but I think it's better if you use short crust pastry instead.

Miyuki Suyari @cook_5589993

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Ingredients

210 gPumpkin puree in a can
150 gSoft (Silken) Tofu
70 gSugar
1/2 tsp.Cinammon
1/4 tsp.Pumpkin Pie Spice
1 SheetFrozen pastry sheet

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Steps

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

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Cooksnaps

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Miyuki Suyari @cook_5589993

on October 29, 2016 13:53

Tokyo

Hi I'm Miyuki and I teach cooking in English and Japanese in Tokyo. I'm a busy working mum of two boys, so my recipes are really quick and nutritionally well balanced.Come and visit my website!Website: http://www.simplyoishii.com/Facebook: https://www.facebook.com/simplyoishii/