Julie Hasson is the author of 5 cookbooks. She is very passionate about food. You can visit her at: juliehasson.com
Check out Julie's new Cookbook "Vegan Diner"
Julie’s Mini Pumpkin Pies
Now you can have your pie and eat it too. These pumpkin pies are the best! The combo of the buttery crumb crust and the creamy pumpkin filling are the perfect duo.
1 3/4 cups graham cracker crumbs
6 tablespoons Earth Balance, melted
1/4 cup brown sugar (not packed)
2 cups canned pumpkin
1 1/4 cups brown sugar
1 package Mori-Nu Silken Extra Firm Tofu*
1/4 cup coconut milk
2 tablespoons sherry
3 tablespoons cornstarch
1-1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
Preheat the oven to 350°F. If using ceramic pie plates, lightly grease.
Crust: In a medium bowl, mix together the crumbs, melted Earth Balance and brown sugar. Stir until well combined. Press crumbs into 6 individual pie tins. Set aside.
Filling: In a blender or food processor, the pumpkin, brown sugar, tofu, coconut milk, sherry, cornstarch, cinnamon, ginger, nutmeg and allspice. Blend until super smooth. Pour the filling into the reserved crumb crusts. Bake in the preheated 350 degree F oven for about 45 to 50 minutes, or until the pies are puffed, lightly browned and are cracked on top.
Refrigerate the pies for several hours or overnight. They firm up considerably after chilling.
Copyright © 2010 Julie Hasson