Craving pumpkin pie, but not the wheat? Ditch the crust and bake a pumpkin pie in a ramekin, for the creamy, spicy goodness of your dreamings. This one is gluten-free and vegan, and it smells like Thanksgiving in a cup.
Active time: 10 minutes Total time: 45 minutes
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Mini Vegan Pumpkin “Pies”
Ingredients
- 1/2 package (6 ounces/170g) extra-firm silken tofu
- 1 cup (122g) canned pumpkin
- 2 tablespoons arrowroot
- 2 tablespoons almond butter
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 cup (120ml) maple syrup
Directions
Preheat the oven to 375ºF (190ºC). Lightly spray 4 3/4–1 cup (96–122g) ramekins and place on a sheet pan, reserve.
Place the silken tofu in the bowl of a food processor and process, scraping down and repeating until the tofu is smooth. Add the pumpkin and pulse, scraping down as needed, until smooth and well-mixed. Add the arrowroot, almond butter, cinnamon, cloves and allspice and mix. Add the maple syrup and process, scraping down and repeating until smooth.
Measure 1/2-cup (64g) portions into each of the ramekins; if there is a little extra, divide it between them. Smooth the tops.
Bake for 35 minutes, until the tops are golden and the edges pull away from the sides.
Let cool on the racks for at least 10 minutes. Serve warm, or let cool, cover tightly, and refrigerate for up to 4 days.
Serves: 4 | Serving Size: 1 ramekin
Nutrition (per serving): Calories: 169; Total Fat: 6g; Saturated Fat: 0g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 5mg; Carbohydrate: 25g; Dietary Fiber: 4g; Sugar: 15g; Protein: 7g
Originally published October 2020
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