Seena's Pumpkin Cheesecake Tarts


12 oz firm silken tofu
8 oz non-dairy cream cheese
1 cup canned pumpkin
1 cup granulated sugar
3 tbsp flour
1 tsp ground ginger
½ tsp nutmeg
½ tsp allspice
2 tsp cinnamon
1/8 tsp salt
1/4 tsp baking soda
2 sheets rolled puff pastry dough


Preheat the oven to 350°F. Purée all the above ingredients except the puff pastry in a food processor and set aside in a mixing bowl.

Grease a regular-size or mini-muffin pan. Cut puff pastry dough into squares big enough to cover each muffin section, bending corners down and pinching along upper edges. Spoon in enough pumpkin mixture to fill each tart shell.

Bake at 350°F for 50 minutes. Allow to cool for 30 minutes, and refrigerate in airtight container for 6 hours or overnight before serving.