These tiny pumpkin pies are completely vegan and taste just like the classic version. Silken tofu replaces eggs and dairy, giving the filling a smooth, custardy texture while adding protein.
Active time: 10 minutes | Total time: 45 minutes
Mini Vegan Pumpkin Pies
Ingredients
- ½ package (6 oz/170 g) firm silken tofu
- 1 cup (244 g) canned pumpkin
- 2 Tbsp cornstarch
- 2 Tbsp almond butter
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp allspice
- ¼ cup (79 g) pure maple syrup
Directions
- Preheat the oven to 375°F (190°C). Lightly spray four ¾‑ to 1‑cup ramekins and set them on a baking sheet.
- Put the tofu in a food processor. Blend until it’s completely smooth, stopping to scrape the sides.
- Add the pumpkin and blend again until the mixture is uniform.
- Drop in the cornstarch, almond butter, cinnamon, cloves, and allspice. Blend until everything is well combined.
- Finally, pour in the maple syrup and process until the batter is silky.
- Divide the batter evenly among the ramekins, about ½ cup each, and smooth the tops.
- Bake for 35 minutes, or until the tops turn light golden and the edges start to pull away.
- Cool on a wire rack for at least 10 minutes. Serve warm, or let them chill completely, cover tightly, and store in the fridge for up to 4 days.
Serves: 4 (one ramekin each)
Nutrition per serving
- Calories: 164
- Total Fat: 6 g (0 g saturated)
- Protein: 5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Sugar: 15 g
- Sodium: 17 mg
- Calcium: 9 % DV
- Iron: 9 % DV
- Potassium: 319 mg
- Vitamin A: 636 % DV
- Vitamin C: 4 % DV