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For a guilt-free, vegan dessert that's sure to get you in the fall spirit, there's no better option than these adorable mini pumpkin spice bites. Encased in a simple walnut-pecan-date crust, the key to this autumnal treat lies in the silken tofu filling. Providing a creamy consistency without affecting flavor, silken tofu is the best kept vegan dessert secret.

Sara Tane
Sara Tane
Recipe by MyRecipes

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
2 hrs 20 mins
Yield:
Makes 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine pecans, walnuts, dates, 2 tablespoons coconut oil, and ½ teaspoon salt in the bowl of a food processor; process until all ingredients are finely ground. The pecan mixture should easily stick together when squeezed. Divide pecan mixture evenly among the cups of a 12-cup mini-muffin pan; press evenly along bottom and slightly up sides of muffin cups to form each pie’s crust. Place in freezer while you prepare the filling.

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  • Combine remaining 1/2 cup coconut oil, remaining ½ teaspoon salt, tofu, pumpkin, maple syrup, vanilla extract, and pumpkin pie spice in the bowl of a food processor; process 1 minute or until completely smooth. Pour mixture evenly into prepared crusts. Return to freezer; chill 2 hours or until set. Lift each pie out of the muffin cup gently wiggling out of tin with a butter knife; garnish with vegan whipped topping, cinnamon, and pecans, if desired.

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