Happy November! Its the first day of Vegan MOFO and for today I have a quick fall inspired treat for all of you.
Pumpkin Pie Tartletts
16 vegan phyllo pastry mini tart shells
1/4 cup silken tofu
1/4 cup pumpkin puree
1/4 tsp pumpkin pie spice
salt and sweetner to taste (I used stevia powder)
Preheat the oven to 350F.
Bake unfilled tart shells until golden brown and set aside.
Meanwhile, in a food processor combine all ingredients except the tart shells.
Spoon about a half tablespoon of the mixture into each tart shell.
Quick and easy and equally delicious!