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Pumpkin Pie Mousse with Tofu
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Instructions
1
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Drain tofu and wrap with paper towels to remove excess water. Let sit on a plate to fully drain.
2
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Break up tofu into the bowl of a food processor, add pumpkin, maple syrup, brown sugar, pumpkin pie spice and a pinch of salt.
3
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Mix on low, stopping to scrape down sides, until smooth and free of lumps.
4
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Carefully spoon or use a piping bag to fill serving dishes with mousse. Refrigerate for 4 hours or overnight.
5
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Serve with homemade whipped cream and a sprinkling of graham cracker crumbs (optional).
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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