

From the Cook
1/2
Instructions
1
Drain tofu and wrap with paper towels to remove excess water. Let sit on a plate to fully drain.
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.
3
Mix on low, stopping to scrape down sides, until smooth and free of lumps.
4
Carefully spoon or use a piping bag to fill serving dishes with mousse. Refrigerate for 4 hours or overnight.
5
Serve with homemade whipped cream and a sprinkling of graham cracker crumbs (optional).
My Calorie Intake
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Tips & Tricks (5)
- Press Your Tofu Thoroughly 🧊Wrap extra firm tofu in cheesecloth and press for 15-20 minutes to remove excess moisture, ensuring a silky mousse texture without graininess.
- Bloom Your Spices First 🌟Toast the pumpkin pie spice in a dry pan for 30 seconds before blending to intensify and deepen the warm spice flavors in your mousse.
- Use Quality Pumpkin Purée 🎃Choose pure pumpkin purée without added sugar or spices—avoid pumpkin pie filling which will throw off your flavor balance and texture.
- Blend Until Completely Smooth ✨Use a high-speed blender or food processor for at least 60 seconds to ensure tofu is completely incorporated, eliminating any chalky texture.
- Chill Before Serving 🧊Refrigerate the mousse for at least 2 hours so flavors meld together and the texture firms up to the perfect creamy consistency.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
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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