All it took was one bite of pumpkin pie at Thanksgiving, and I was in the mood for pumpkin everything. I had been stocking up on canned pumpkin ever since it became a grocery store feature this fall, but unfortunately, the cans had not left my pantry since then. I had to change that!
I decided to give a recipe that I had developed last year another try. It was good before, but it was in need of some tweaks to make it even better. I’m happy to say, that my Plant-Powered Pumpkin Mousse is now shareable material! After 10 minutes of prep time and an hour or two in the refrigerator, this simple recipe is ready to impress. Whether you eat it plain or topped with dark chocolate chips and graham cracker crumbles (which I highly recommend), this Plant-Powered Pumpkin Mousse is a satisfying, lighter option that holds its ground in a sea of heavier holiday treats.
- 1 15 ounce can pumpkin puree
- 1 12 ounce package silken tofu, drained
- 1/4 cup maple syrup You can bump this up to 1/3 cup if you like things on the sweeter side.
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
Pulse pumpkin, tofu, maple syrup, cinnamon, ginger, and allspice in a food processor until blended and smooth. Portion into 6 ramekins, and chill for 1 to 2 hours. If desired, top with dark chocolate chips and/or graham cracker crumbles before serving.