My mom did indeed request that I make more pumpkin ice cream for Thanksgiving! I usually make a pie or a cheesecake, so this is definitely different… I wanted something to go with the ice cream.
These are crunchy with a soft center, and so delicious! The mini size will be perfect with pumpkin ice cream.
Mini Pecan Pies
1/2 cup dairy free butter
1 cup brown rice syrup
1/2 cup applesauce
1/4 cup tofu
1 cup gluten free all purpose flour
1 cup pecans, chopped
Cream together butter and syrup. Add applesauce and tofu – blend until smooth. Try not to eat the batter now. 😉 Add flour + pecans. Bake in mini muffin pan @ 375 for 20 minutes.
What is your favorite dessert for the holidays?