Recipe Pumpkin Mousse

Pumpkin Mousse

Ingredients

Author: Abbie Gellman, MS, RD, CDN

  • 8 ounces silken tofu
  • ¼ cup maple syrup
  • ½ teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon kosher salt
  • 1 (14.5-ounce) can pureed pumpkin

  • Optional: vanilla wafer cookies or whipped cream

Instructions

  1. In a food processor or high-speed blender, add tofu, maple syrup, zest, juice, vanilla, cinnamon, ginger, cloves, and salt. Process till smooth.
  2. Add in half of pumpkin and puree.
  3. Transfer mixture to a bowl and add remaining pumpkin. Whisk together till creamy. Cover and place in refrigerator for at least 3 hours, or overnight.
  4. Serve sprinkled with vanilla wafer cookies or a dollop of whipped cream.