Looking for a vegan crustless mini pumpkin pie recipe that's only 100 calories per serving? Or, have some leftover pumpkin pie filling that you need to use?
Let’s get started!
We're making a low-fat, low-sugar vegan pumpkin pie filling for this recipe. But, you can also use any leftover pumpkin pie filling you have!
Ingredients
Add all ingredients to blender or food processor
01
Blend or process until completely smooth, scraping down sides, as needed
02
Pour 1/2 cup of filling into each ramekin, leaving room for whipped topping later.
03
Bake until firm and set. Let cool completely on a rack, then refrigerate.