Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, mini tofu pumpkin pie. It is one of my favorites food recipes. This time, I’m gonna 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 on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Mini Tofu Pumpkin Pie is something that I have loved my whole life.
To get started with this particular 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 it.
The ingredients needed to make Mini Tofu Pumpkin Pie:
- Take 210 g Pumpkin puree in a can
- Get 150 g Soft (Silken) Tofu
- Make ready 70 g Sugar
- Make ready 1/2 tsp. Cinammon
- Prepare 1/4 tsp. Pumpkin Pie Spice
- Make ready 1 Sheet Frozen pastry sheet
Instructions 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 this up for this exceptional food mini tofu pumpkin pie recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
