Crustless Pumpkin Pie Ramekins with Leftover Filling (vegan)
Looking for a vegan crustless mini pumpkin pie recipe? Or, have some leftover pumpkin pie filling that you need to use? Make 6 ramekins with the full recipe or just a single serving, if you only have a little bit of filling leftover.
Position an oven rack in the center of the oven, and preheat oven to 350°F.
Make the filling
Process the pumpkin puree, silken tofu, sugar, cornstarch, pumpkin pie spice, vanilla and salt in a blender or food processor until completely smooth, scraping down the sides of the bowl, as needed.
15 ounces pumpkin puree, 8 ounces silken tofu, ⅓ cup cane sugar, 2 tablespoons cornstarch, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon pure vanilla extract, ¼ teaspoon sea salt
Bake and chill mini pies
Fill 6 ramekins with ½ cup (130g) of filling each. If using a small amount of leftover pumpkin pie filling, fill as many ramekins as you can with your filling.
Place mini pies on a baking sheet, for easier transport and then bake until firm and set, 30 to 35 minutes. If baking in air fryer, reduce heat to 325°F and check them at 20 minutes.
Let cool completely on a rack. Chill in refrigerator for at least 2 hours, up to overnight. Slice and serve with dairy-free whipped topping, if desired.
Dairy-free whipped cream
Notes
Total volume of blended filling should make about 800 ml or 26 fluid ounces of filling. Each ramekin, filled with ½ cup of filling, is 100 calories without dairy-free whipped cream.