These mini vegan pumpkin pies are proof that plant-based desserts can be just as satisfying as the classic version. Silken tofu stands in for eggs and dairy to create a silky smooth, custard-like filling that is naturally high in protein and completely dairy-free. Warm pumpkin spices and a touch of maple syrup make these as fragrant and flavorful as any traditional pumpkin pie — and at a fraction of the effort.

Active time: 10 minutes | Total time: 45 minutes

Mini Vegan Pumpkin “Pies”

Ingredients 

• 1/2 package (6 oz./170g) firm silken tofu
• 1 cup (244g) canned pumpkin
• 2 tbsp cornstarch
• 2 tbsp almond butter
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp allspice
• 1/4 cup (79g) maple syrup

Directions

Preheat the oven to 375°F (190°C). Lightly coat four 3/4- to 1-cup (96–122g) ramekins with cooking spray and place them on a sheet pan.

Place the silken tofu in a food processor and process until completely smooth, scraping down the sides as needed. Add the pumpkin and process until smooth and well combined. Add the arrowroot, almond butter, cinnamon, cloves, and allspice and process to combine. Add the maple syrup and continue processing until the mixture is smooth.

Divide the mixture evenly among the ramekins, about 1/2 cup (64g) per ramekin, smoothing the tops.

Bake for about 35 minutes, or until the tops are lightly golden and the edges begin to pull away from the sides.

Let cool on a wire rack for at least 10 minutes. Serve warm, or cool completely, cover tightly, and refrigerate for up to 4 days.

Serves: 4 | Serving Size: 1 ramekin

Nutrition (per serving): Calories: 164; Total Fat: 6g; Saturated Fat: 0g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 17mg; Carbohydrate: 25g; Dietary Fiber: 3g; Sugar: 15g; Protein: 5g

Nutrition Bonus: Calcium: 9%; Iron: 9%; Potassium: 319mg; Vitamin A: 636%; Vitamin C: 4%

Originally published October 2020; Updated June 2026

The post Mini Vegan Pumpkin “Pies” appeared first on MyFitnessPal Blog.

The whole history of modern jazz, from bebop to the end of the last century, can be told through his work—something that cannot be said of any other musician. Many artists sparked or led musical revolutions in different periods, but no one did so as often or as decisively as Miles Davis. Styles such as bebop, cool jazz, hard-bop, third stream, modal jazz, post-bop or jazz-rock, as well as various fusions with genres like funk, pop or hip-hop, cannot be understood without Davis’ legacy. Today, on the centennial of his birth, his importance has not diminished in the slightest, and the vast majority of his work—always at the epicenter of the musical earthquakes that drove jazz’s frantic evolution—retains the same freshness it had when it was created.

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A whole-grain cookie baked in a skillet serves as a crispy “crust” for this easy pie. The cookie is topped with thick, creamy skyr, an Icelandic cultured dairy product with 2 times the protein of regular yogurt (1,2). A layer of sliced strawberries adds a pop of color and adds a fresh taste.

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Active time: 15 minutes | Total time: 40 minutes

Oatmeal Strawberry Cookie Pie

Ingredients

• 4 tablespoons (57g) unsalted butter, at room temperature
• 3 tablespoons maple syrup
• 2 tablespoons coconut sugar
• 1 egg
• 2/3 cup (105g) white whole-wheat flour
• 1/2 cup (50g) rolled oats
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4.4 ounces (125g) vanilla skyr (or vanilla greek yogurt)
• 2 cups (166g) strawberries, sliced

Directions

Preheat the oven to 350°F (177°C). Coat a 12- to 14-inch (30.5 to 35-cm) cast-iron skillet or oven-proof saute pan thoroughly with cooking spray and set aside. In a large bowl, beat the butter, maple syrup and coconut sugar together. Add the egg and beat until incorporated.

In a medium bowl, whisk together the flour, oats, cinnamon, baking soda and salt. Add to the butter mixture and stir with a wooden spoon to combine. Pour dough into the prepared pan and press the dough out to a 12-inch (30.5 cm) round in the pan. Bake until golden brown, 15–18 minutes. Transfer the skillet to a cooling rack and let cool to room temperature.

Spread the skyr evenly over the cookie, leaving a 1/2-inch (1.3-cm) edge uncovered all around. Top with the strawberries, laying them in concentric circles over the skyr. Cut the cookie into 8 wedges. Serve immediately.

Serves: 8 | Serving Size: 1/8 recipe 

Nutrition (per serving): Calories: 169; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 42mg; Sodium: 171mg; Carbohydrate: 22g; Dietary Fiber: 2g; Sugar: 11g; Protein: 5g

Nutrition Bonus: Vitamin D: 2%; Calcium: 5%; Potassium: 80mg; Vitamin A: 12%; Vitamin C: 35%

Originally published March 14, 2021; Updated June 2026

The post Oatmeal Strawberry Cookie Pie appeared first on MyFitnessPal Blog.

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