Pumpkin Mousse

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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If you find yourself craving pumpkin pie this holiday season, why not skip the extra calories and make a healthy pumpkin mousse instead?

This pumpkin mousse is vegan and gluten-free, and tastes just like a delicious pumpkin pie filling. The secret ingredient is tofu, which makes it really thick and creamy. You can sweeten it with almost any sweetener, from honey to maple syrup to brown sugar. I’ve tried a few different sweeteners in this recipe and they all work really well. I have found that firm tofu works best.

It’s an incredibly easy dessert to whip up (literally) for guests, or simply a treat for yourself. For best results, chill the mousse in the refrigerator for an hour before serving.

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Pumpkin Mousse

Ingredients

  • 1 can (15 oz) organic pumpkin
  • 1 package (15 oz) firm or silken tofu
  • 1 Tbsp honey
  • 1 tsp. cinnamon
  • ¼ tsp. ginger
  • ¼ tsp. allspice

Instructions

  1. Add all ingredients to a Magic Bullet cup and blend until smooth. Add more honey or other sweetener, depending on your tastes.
  2. Top with whipped cream and cinnamon before serving.

Makes 2 cups

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