Pumpkin Pie Mousse
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.
Servings: 6
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).