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!
3 comments:
Those look rocking and I love how easy they are!
Happy MoFo'ing.
:)
Yum!!
Those look great. I'm a sucker for anything pumpkin + spice.
I really need to find some premade phylo mini tart shells soon. Where did you get yours?
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