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Mini-Pumpkin Pie

If you are like me, you like all things autumn.  And that means pumpkin pie.  I don’t just want it on Thanksgiving–I want it all the time.  But I want to keep it macro friendly and healthier than the usual fare.  This is a simple single serving that you can make at home whenever you feel like it!

Mini-Pumpkin Pie

If you are like me, you like all things autumn. And that means pumpkin pie. I don’t just want it on Thanksgiving – I want it all the time. But I want to keep it macro friendly and healthier than the usual fare.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Servings 1 serving
Calories 162 kcal

Ingredients
  

  • 1 Keebler Mini Graham Cracker Pie Crust
  • 2 oz Mori Nu Extra Firm Silken Tofu blended smooth
  • 1/4 c pumpkin canned
  • 1/4 tsp Cornstarch
  • 6 packets/drops Stevia
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger powdered
  • 2 dashes cloves powdered

Instructions
 

  • Preheat oven to 400 degrees
  • In a small bowl, mix all of the ingredients (except the crust) together until well mixed.
  • Scrape into the pie crust with a small rubber spatula. It will be very full, but it’s thick enough to smooth it out with the spatula–it won’t spill.
  • Cook for 20 minutes.
  • Let it chill to set for at least 2 hours before serving.

Notes

Nutrition

Nutrition Facts
Mini-Pumpkin Pie
Amount Per Serving
Calories 162 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 1g
Sodium 136mg6%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 7g8%
Protein 6g12%
Vitamin A 4850IU97%
Vitamin C 1.7mg2%
Calcium 40mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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