veggie-kids. blogspot. com http MINI VEGAN PUMPKIN PIES For the crust: 2 C. graham cracker crumbs, finely crushed 1/3 C. Earth Balance butter, melted 1 1/2 tsp. liquid sweetener (pure maple syrup, agave nectar or brown rice syrup) 1 tsp. blackstrap molasses (optional, but great health benefits!) For the filling: 1 C. pureed pumpkin or 1 can pureed pumpkin (use organic) 3/4 C. sugar (date sugar, coconut sugar, turbinado, etc. ) 1/2 tsp. pink himalayan salt or sea salt 1 tsp. ground cinnamon 1-1 1/2 tsp. ground cloves optional: 1 tsp. ground nutmeg 10 oz. soft tofu, processed ’til smooth (Silken works great) Directions: Preheat oven to 350F. In food processor or plastic zip lock bag, crush graham cracker crumbs until fine and mix with melted butter and liquid sweetener. Either use a bowl to mix or do it all in the food processor. Set aside. In large bowl, cream together pumpkin and sugar. Add remaining ingredients and mix with electric beaters until completely smooth. Press graham cracker crust into muffin cups along the bottom and about an inch up the sides. Pour in pumpkin mixture to the top and smooth out so it’s even. Bake for 30 minutes, then check for doneness by inserting toothpick in the center. If it comes out clean, they’re done. If not, bake another 7-12 minutes or until done. Remove from oven and cool. Serve warm or chilled. Add vegan whipped cream on top! Thanks for watching! veggie-kids. blogspot. com

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