Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, mini tofu pumpkin pie. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Mini Tofu Pumpkin Pie is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Mini Tofu Pumpkin Pie is something which I’ve loved my whole life.
To get started with this recipe, we have to 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:
- Prepare 210 g Pumpkin puree in a can
- Get 150 g Soft (Silken) Tofu
- Make ready 70 g Sugar
- Make ready 1/2 tsp. Cinammon
- Get 1/4 tsp. Pumpkin Pie Spice
- Prepare 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 special food mini tofu pumpkin pie recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
