Sweet & Creamy Frozen Pumpkin Cups

These sweet treats are perfect for special occasions, no baking required!

Because of its creamy texture, tofu is perfect for making creamy desserts, especially those typically made with heavy whipping cream or cream cheese. Tofu takes on the flavor you give it, so it’s perfect for not only savory dishes, but also sweet treats like these pumpkin cups.

 

Sweet & Creamy Frozen Pumpkin Cups

 

Typical tofu textures, from least firm to firm, include silken, extra-soft, soft, medium, medium-firm, firm, extra-firm. Silken tofu has a custard-like texture, great for creamy and blended foods such as smoothies, desserts, puddings, salad dressings, sauces and dips. Check out our Decadent Chocolate Dip for another silken tofu dessert.

 

Sweet & Creamy Frozen Pumpkin Cups

 

The simple 3-ingredient crust requires blending and pressing into the bottom of muffin cups. It adds a base and just enough crunch.

The creamy filling also just requires blending. Dates add a perfect amount of sweetness, using a whole food rather than refined sugar. If you’re new to sweetening with dates, learn more in our date post.

 

Sweet & Creamy Frozen Pumpkin Cups

 

Looking for other pumpkin recipes? Check out our Purely Pumpkin Bread, Pumpkin White Bean Patties, Pumpkin Pie and Creamy Pumpkin Pie Spread.

We used this food processor food processor for both the crust and filling. (Note this is an affiliate link)

 

Sweet & Creamy Frozen Pumpkin Cups

Sweet & Creamy Frozen Pumpkin Cups

A sweet and creamy irresistible plant-based pumpkin dessert - perfect for a fall gathering, or any other time you're craving pumpkin.
5 from 11 votes
Print Pin
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Dairy-Free Dessert, Frozen Dessert, Pumpkin, Pumpkin Dessert
Prep Time: 10 minutes
Freeze Time: 1 hour
Servings: 6

Ingredients

Crust

  • 14 pitted deglet dates
  • 1 cup raw almonds
  • 1 tsp cinnamon

Filling

  • 8 ounces silken tofu (1/2 of block)
  • 1 15-oz can pumpkin puree
  • 14 pitted dates
  • 2 Tbsp maple syrup optional
  • 1 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1 Tbsp chia seeds
  • optional toppings: pecan pieces, cacao nibs, maple syrup

Instructions

Crust

  • Combine all crust ingredients in a food processor or blender and process until fine crumbs are formed, stopping to scrape down sides as needed. Press into 10 non-stick muffin tins. It sometimes helps to wet your fingers before pressing the crust so it doesn't stick to your hands.

Filling

  • Place all filling ingredients in food processor. Blend until smooth, scraping down sides as needed. 
  • Pour mixture over the prepared crusts. Place in the freezer for at least 1 hour.
  • Serve right out of the freezer topped with pecan pieces or cocoa nibs. Drizzle maple syrup on top if desired.

Notes

Store in the freezer in an airtight container for up to one month.
You can use firm or extra firm tofu for this recipe, you will just need to add a splash of water to get the pudding-like consistency. 
You can enjoy the filling of this recipe as pumpkin pudding - simply blend the filling ingredient together and enjoy!
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants

 

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