- VE
- VN
- GF
- LC
Pumpkin Pie Mousse with Tofu
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.
Ingredients
Instructions
- Step 1
Drain tofu and wrap with paper towels to remove excess water. Let sit on a plate to fully drain.
- Step 2
Break up tofu into the bowl of a food processor, add pumpkin, maple syrup, brown sugar, pumpkin pie spice and a pinch of salt.
- Step 3
Mix on low, stopping to scrape down sides, until smooth and free of lumps.
- Step 4
Carefully spoon or use a piping bag to fill serving dishes with mousse. Refrigerate for 4 hours or overnight.
- Step 5
Serve with homemade whipped cream and a sprinkling of graham cracker crumbs (optional).
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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