Petit Pumpkin Pielets

Petit Pumpkin Pielets

Cutie Pies! 🧡🥟

It’s Pumpkin errything 🎃 SZN and it’s ON like Donkey Kong ⚡️⚡️⚡️

My favorite! Pumpkin is SO good for you. It supports your eyes, skin, heart, immune system and is packed with fiber. 

I whipped up a batch of these plant-based Pielets? Pieffins? Petit Pumpkin Pies? For you. Whatever you want to call them, they’re perfectly portioned for a treat that fits into your clean eating lifestyle. 🥟🥟🥟

You’ll be surprised at the ingredient list  but TRUST me, I’ve been making this recipe for 20 years and it is perfection every time.  

Even if you aren’t plant-based, try it and save yourself a lot of saturated fat. 

SHARE THIS with a cutie pie pumpkin lover and make a batch together 🎃🎃 We’re always better that way. xxChefMareya

Petit Pumpkin Pielets (filling is non-dairy/gluten-free)
- Makes 12 petit pies


  • 18 ounces lite extra-firm organic tofu
  • 2 cups canned or aseptic-packed pumpkin
  • 1 cup vanilla coconut or oat milk yogurt
  • 1/3 cup Xylitol (or alternative natural sweetener)
  • 1/3 cup coconut sugar
  • 1 teaspoon pure vanilla extract
  • 2 tsp pumpkin pie spice
  • ¼ cup low sugar dark chocolate chips


  • Wick’s pre-made pie crust

You need:

  • Muffin pan (non-stick or silicon works best)


  1. Preheat oven to 375°
  2. Using a biscuit cutter or round cookie cutter, cut pie dough into circles to fit in the bottom of your muffin pan.
  3. To make filling:
    1. Drain tofu. place in a food processor and process until smooth
    2. Add remaining filling ingredients.
    3. Process until well-blended
  4. Pour onto crust 2/3 full and top with a few chocolate chips. Bake for about 35-45 minutes or until a toothpick comes out clean
  5. Remove from oven and let cool for 15 minutes. Enjoy!

To get the crust, check out and follow on:







For more delicious pumpkin recipes, get your free copy of Chef Mareya’s Pumpkin eBook!!

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