Pumpkin Pie Mousse with Tofu
Nov 08, 2018, Updated Apr 10, 2025
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Thanksgiving dessert doesn’t have to be intimidating. This alternative to a traditional pumpkin pie gets extra credit for using tofu as the base ingredient. The best part is this can be made a day in advance and only takes about 15 minutes to completely put together.
The mousse is dairy-free and can be topped with a premade dairy-free topping, or you can make your own traditional Homemade Whipped Cream.
How to Make Spiced Whipped Cream
- 16 ounces heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon cinnamon
Add whipping cream, powdered sugar and cinnamon to a large, chilled bowl. Use a hand mixer set to medium speed to whip, until stiff peaks are formed. This will take a few minutes, depending on how much air you’re getting into the mixture.
Place whipped topping in a piping bag to decorate the top of your Pumpkin Pie Mousse. Alternatively, spoon it onto each serving.
Optional, but highly encouraged: Sprinkle topping with crushed graham cracker crumbs for serving.
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).
Like this? Leave a comment below!
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.