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 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 1 serving
Calories 162 kcal
- 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
Preheat oven to 400°F/204°C
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.
Nutrition Facts
Mini-Pumpkin Pie
Amount Per Serving
Calories 162
Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 20g7%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.