Pumpkin Pie Mousse
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.
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).
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.