Name: Pumpkin Pie Mousse with Tofu
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: American

Pesto & Potatoes Verified

July 11, 2025

6 Ingredients

EASY

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.

From the Cook

1/2

Pumpkin Pie Mousse with Tofu

Pesto & Potatoes Verified

Ingredients

servings

WarningSoy and 1 other allergen identified

Instructions

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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).

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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STAUB

STAUB Cast Iron Braiser with Glass Lid, Dutch Oven, 3.5-quart, serves 3-4, Made in France, Matte Black

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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.