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.
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Pumpkin Pie Mousse
14 ounces tofu
15-ounce can pumpkin
¼ cup maple syrup
2 tablespoons brown sugar
1 ½ teaspoons pumpkin pie seasoning
Pinch of salt
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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 seasoning and a pinch of salt. Mix on low, stopping to scrape down sides, until smooth and free of lumps.
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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.
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For homemade whipped cream, pour 16 ounces heavy whipping cream, ¼ cup powdered sugar and ½ teaspoon cinnamon into a large mixing bowl. Using a hand mixer on medium, beat until stiff peaks are reached.
