Dairy Free Mini Pumpkin Pies
  • 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
  1. Preheat the oven to 400 degrees F. Place the pie crust in a pie plate, crimping the edges.
  2. 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
  3. 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!
Recipe by Helpful Homemade at https://helpfulhomemade.com/dairy-free-mini-pumpkin-pies/