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Mini Tofu Pumpkin Pie
Mini Tofu Pumpkin Pie

Before you jump to Mini Tofu Pumpkin Pie recipe, you may want to read this short interesting healthy tips about Some Foods That Help Your Heart.

You already have some knowledge of how important it is to have a healthy heart. Think about it: if your heart is unhealthy then the rest of you won’t be healthy either. You already know that if you want your heart to be healthy, you have to stick to a good and healthy lifestyle and exercise regularly. Are you aware, though, that there are a number of foods that can help your heart be healthy? If you would like to know which foods you should be eating to improve your heart health, keep on reading.

Fish is perhaps the best food you can eat. You’re probably already aware of this because your health care provider has instructed you to eat some fish at least two or three times a week. This is especially true for those with heart problems or are worrying that their hearts are not in good shape. Know that fish contains a lot of Omega 3’s which are what enables your body to break down bad cholesterol. Try eating fish at least two times each week.

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We hope you got benefit from reading it, now let’s go back to mini tofu pumpkin pie recipe. You can have mini tofu pumpkin pie using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Mini Tofu Pumpkin Pie:
  1. Provide 210 g Pumpkin puree in a can
  2. Provide 150 g Soft (Silken) Tofu
  3. Get 70 g Sugar
  4. You need 1/2 tsp. Cinammon
  5. Prepare 1/4 tsp. Pumpkin Pie Spice
  6. Take 1 Sheet Frozen pastry sheet
Instructions to make Mini Tofu Pumpkin Pie:
  1. Take the frozen pastry out of the freezer. Preheat the oven to 425 F.
  2. Put all the ingredients in a food processor and mix until smooth.
  3. Roll out the pastry sheets and cut out circles slightly larger than the individual cups in your cupcake tin.
  4. Grease your cupcake tin and fit the pastry in it. (It doesn't have to come all the way to the top.)
  5. Poke holes on the bottom of the crust using a fork and spoon the pumpkin filling in each cup.
  6. Bake in a 425 F preheated oven for 10 minutes then lower the heat to 325 F and continue baking for 20 to 25 minutes.
  7. Take out of the oven and cool on a wire rack and refrigerate. Garnish with whip cream and serve

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