optional toppings: pecan pieces, cacao nibs, maple syrup
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.
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.
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!