Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, mini tofu pumpkin pie. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Mini Tofu Pumpkin Pie is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Mini Tofu Pumpkin Pie is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Get 210 g Pumpkin puree in a can
- Take 150 g Soft (Silken) Tofu
- Prepare 70 g Sugar
- Get 1/2 tsp. Cinammon
- Take 1/4 tsp. Pumpkin Pie Spice
- Make ready 1 Sheet Frozen pastry sheet
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
So that’s going to wrap it up for this exceptional food mini tofu pumpkin pie recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
