Pumpkin Pie Mousse with Tofu
Pumpkin pie mousse made with extra firm tofu and canned pumpkin, blended smooth and chilled until set. Vegan, dairy-free, and easy to make a day ahead.
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Thanksgiving dessert doesn’t have to be intimidating. This pumpkin pie mousse uses tofu as the base, so it’s vegan and dairy-free. It still has all the warm spice of a classic pumpkin pie.
It takes about 15 minutes to put together. Make it a day ahead to free up the oven and your schedule on the big day. If you’re already baking Sweet Potato Pie or another dessert, this gives your vegan guests a dessert of their own.
Finish it with a store-bought vegan whipped topping, or dress it up with the spiced version below.
How to Make Pumpkin Pie Mousse
For a vegan topping, fold ½ teaspoon cinnamon into an 8-ounce tub of vegan whipped topping. Coconut-based and oat-based versions both work and hold their shape well when piped.
If dairy isn’t a concern, make a spiced whipped cream. Add 16 ounces heavy whipping cream, ¼ cup sifted powdered sugar, and ½ teaspoon cinnamon to a chilled bowl. Whip with a hand mixer on medium speed until stiff peaks form. This takes a few minutes.
Pipe the topping over each serving or spoon it on. A sprinkle of crushed graham cracker crumbs on top is optional, but I recommend it.
Pumpkin Pie Mousse
Ingredients
- 14 ounces extra firm tofu
- 15 ounces canned pumpkin
- ¼ cup maple syrup
- 2 tablespoons brown sugar
- 1½ teaspoons pumpkin pie spice
- 1 pinch salt
Instructions
- Drain tofu and wrap with paper towels to remove excess water. Let sit on a plate to fully drain.
- Break up tofu into the bowl of a food processor, add pumpkin, maple syrup, brown sugar, pumpkin pie spice and a pinch of salt.
- Mix on low, stopping to scrape down sides, until smooth and free of lumps.
- Carefully spoon or use a piping bag to fill serving dishes with mousse. Refrigerate for 4 hours or overnight.
- Serve with homemade whipped cream and a sprinkling of graham cracker crumbs (optional).
Notes
- Extra firm tofu is easier to drain than soft or silken tofu. It needs a little more time in the food processor, so keep blending until no curds remain.
- The mousse keeps covered in the fridge for up to 2 days. Add the topping just before serving.
- Many graham crackers contain honey. Check the label if you’re keeping it fully vegan.
Like this? Leave a comment below!
My new go to mousse!
I love the timesaving ideas! Do you recommend soft tofuvs firm, or do they turn out about the same?
I use a firm tofu, because I found it was easier to get the water out. It does require a bit more time in the food processor to smooth out, but it works very well.