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Before you jump to Mini Tofu Pumpkin Pie recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Healthy eating is now a good deal more popular than it used to be and rightfully so. The overall economy is affected by the number of individuals who suffer from health conditions such as high blood pressure, which is directly related to poor eating habits. There are more and more efforts to try to get us to adopt a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that many people believe it will take great effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, people can modify their eating habits for the better by making a couple of modest changes.
Initially, you will need to be very careful when you are shopping for food that you don’t automatically put things in your basket that you no longer wish to eat. For example, most likely you have never checked the box of your favorite cereal to see how much sugar it has. A superb healthy substitute can be porridge oats which have been found to be great for your heart and can give you good sustainable energy every day. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can be a usual part of your new healthy diet.
Obviously, it’s easy to start integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to mini tofu pumpkin pie recipe. You can have mini tofu pumpkin pie using 6 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Mini Tofu Pumpkin Pie:
- You need 210 g Pumpkin puree in a can
- Take 150 g Soft (Silken) Tofu
- Get 70 g Sugar
- Prepare 1/2 tsp. Cinammon
- Prepare 1/4 tsp. Pumpkin Pie Spice
- You need 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
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