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.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 6 servings

Calories: 138 kcal per serving

Ingredients

14 ounces - extra firm tofu
15 ounces - canned pumpkin
¼ cup - maple syrup
2 tablespoons - brown sugar
1 ½ 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).

Nutrition