Easy Pumpkin Pie Bites with Pecan Butter Creme Topping

If you've been around on my blog awhile, it is clear I've got a bit of a sweet tooth. Even still, I like to come up with delicious treats which can be enjoyed without adding to that holiday weight surplus so many of us gain.

These little two bite goodies are just the thing to get a sweet shot without going overboard. They are pretty easy to make with a food processor, but should work well in a blender as well.

Whipped Pecan Butter Creme Topping
1 package of vegan whipped cream (I used Soyatoo Whipped Topping)
1/2 cup pecan butter

First add whipped topping into a mixing bowl or blender/food processor and whip until thick and creamy. Next add the pecan butter and cream for 5 minutes. Place the pecan creme into the fridge to set overnight.

Pumpkin Pie Bites or Mini Pumpkin Pies
2 packages of mini phyllo shells or 6 mini pie shells or make your own
1 cup pumpkin puree
3/4 cup silken tofu
1 1/2 tsp. pumpkin pie spice
1/2 cup brown sugar

Preheat oven to 350 degrees Fahrenheit. Combine pumpkin puree, silken tofu, pumpkin pie spice, and brown sugar in mixing bowl/blender/food processor. Mix until creamy and smooth.

Put mini fillo shells or mini pie crusts onto cookie sheet spaced so they are not touching. Spoon one tablespoon (or until almost full) into shells. Bake for 10-13 minutes or until edges are golden brown and pie is set for fillo shells or 18-20 minutes for mini pie crusts.

Remove from oven and allow to cool completely. Place whipped pecan topping into a piping bag and swirl a layer onto the pumpkin bites or mini pies. Add a small pecan for garnish. For the pecan bites I broke then pecans in half for garnish.