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It’s October…almost November – and that means: PUMPKIN EVERYTHING SEASON! Although I might not go completely overboard for the pumpkin season, I will admit that I still get excited about treats to be made with that ingredient. There’s just something about pumpkin that screams “fall” to me. It looks like the weather here in Florida might FINALLY be starting to cool down and get with the fall program. I’m excited, and relieved! And, to celebrate, it was the perfect time to whip up a batch of dairy free mini pumpkin pies!
Dairy free? But how?
I’m going to let you in on a little secret. You don’t have to add eggs and sweetened condensed milk to your pumpkin pie for it to be delicious. I’m going to even venture a guess that you won’t know the difference when you use the ingredients I do! I’ll admit, the first time I thought about using tofu in place of the dairy products in my pumpkin pie, I was very skeptical. But darn it if that first dairy free pumpkin pie I made wasn’t delicious. So much so that I served it to my parents when they came over for dinner and didn’t tell them that it was anything different than the “traditional” recipe. And they had no clue (until I told them of course!).
Today, I wanted to whip up some dairy free mini pumpkin pies…because let’s be honest: mini portions are just adorable. Also – I am terrible at cutting slices of pie and serving them to look restaurant quality, so this method also works well for presentation! Win – win!
Putting it all together
One very important aspect of creating these dairy free mini pumpkin pies is a particular piece of equipment. You will need a blender for this recipe, and I was lucky enough to try out the Calphalon Precision Control™ Blender in my kitchen. Calphalon is a brand that you see throughout my kitchen appliances and tools: it is a brand I trust and love to use (it’s no surprise it is the #1 cookware brand in the US)! Their appliances are durable, perform well, and function with elegance. This blender is no exception. Right away, I loved the sleek matte black finish of the blender. It looks great on the counter, so you don’t feel like you have to hide it in a cabinet when it’s not in use.
This Calphalon Precision Control™ Blender is a new and exclusive appliance that is part of a new line available at Target (one of my all time favorite stores – it just keeps getting better, folks). It includes a countertop oven, a slow cooker, a multi grill, and more! The blender is backed with a 5-year limited warranty, which is amazing! Check out the entire line of appliances, exclusively at Target by CLICKING HERE. You’ll see them featured in the store next time you visit – and my guess is you’ll be tempted to purchase the entire line like I was!
Anyway, back to the blender! Not only is it sleek, but it works well too! The controls are precise: I like that there are different options for types of drinks or dips. What is really cool about this appliance is that the self-adjusting, speed-controlled power blades can sense the mixture’s thickness and adjust the speed accordingly to thoroughly blend. There is also the option for low to high speed (it is a 9-speed functionality), and a pulse button.
I used the pulse button a few times to break up the mixture, then blended on low for about 15-20 seconds until my pie filling was incorporated. Easy and breezy! And, the parts are dishwasher safe (and BPA-free), so cleanup is a breeze! Did I mention that everything for these pies comes together in the blender? No need for bowls or other appliances! An easy cleanup process is always a plus for me!
Let’s get your pumpkin pie on
Honestly though – what are you waiting for? These mini pies are basically calling your name. They are easy to make, taste delicious, and will satisfy your craving for pumpkin everything this fall season!
- 1 (16 ounce) package silken tofu, drained
- 1 (15 ounce) can pumpkin purée
- ¾ cup sugar
- 2 tablespoons maple syrup
- 1 tablespoon pumpkin pie spice
- 12 mini graham cracker pie crusts
- Dairy free whipped cream topping, if desired
- Preheat the oven to 400 degrees F. Place the pie crust in a pie plate, crimping the edges.
- Place the tofu in blender and pulse a few times to break up the tofu. Add the pumpkin, sugar, maple syrup, and pumpkin pie spice and blend on low for about 15-20 seconds, until creamy and smooth
- Pour the pumpkin pie filling into the mini pie crusts and place in the oven on top of a baking sheet. Bake for about 40 minutes, until a toothpick inserted in the center of a pie comes out clean. Remove from the oven and allow to cool for at least 10 minutes before serving. Top with dairy free whipped cream, if desired. Enjoy!