Cutie Pies! 🧡🥟

It’s Pumpkin errything 🎃 SZN and it’s ON like Donkey Kong ⚡️⚡️⚡️

My favorite! Pumpkin is SO good for you. It supports your eyes, skin, heart, immune system and is packed with fiber. 

I whipped up a batch of these plant-based Pielets? Pieffins? Petit Pumpkin Pies? For you. Whatever you want to call them, they’re perfectly portioned for a treat that fits into your clean eating lifestyle. 🥟🥟🥟

You’ll be surprised at the ingredient list  but TRUST me, I’ve been making this recipe for 20 years and it is perfection every time.  

Even if you aren’t plant-based, try it and save yourself a lot of saturated fat. 

SHARE THIS with a cutie pie pumpkin lover and make a batch together 🎃🎃 We’re always better that way. xxChefMareya
 

Petit Pumpkin Pielets (filling is non-dairy/gluten-free)
- Makes 12 petit pies

Filling:

• 18 ounces lite extra-firm organic tofu
• 2 cups canned or aseptic-packed pumpkin
• 1 cup vanilla coconut or oat milk yogurt
• 1/3 cup Xylitol (or alternative natural sweetener)
• 1/3 cup coconut sugar
• 1 teaspoon pure vanilla extract
• 2 tsp pumpkin pie spice
• ¼ cup low sugar dark chocolate chips

Crust:

• Wick’s pre-made pie crust

You need:

• Muffin pan (non-stick or silicon works best)

Directions:

1. Preheat oven to 375°
2. Using a biscuit cutter or round cookie cutter, cut pie dough into circles to fit in the bottom of your muffin pan.
3. To make filling:
1. Drain tofu. place in a food processor and process until smooth
2. Add remaining filling ingredients.
3. Process until well-blended
4. Pour onto crust 2/3 full and top with a few chocolate chips. Bake for about 35-45 minutes or until a toothpick comes out clean
5. Remove from oven and let cool for 15 minutes. Enjoy!

To get the crust, check out https://www.wickspies.com/ and follow on:

Facebook: https://www.facebook.com/WicksPies

Instagram: https://www.instagram.com/wickspies/

Twitter: https://twitter.com/WicksPies

ENJOY!!!

For more delicious pumpkin recipes, get your free copy of Chef Mareya’s Pumpkin eBook!!