Traditionally, everyone loves pumpkin pie during the Thanksgiving season. But, pumpkin pie, even totally made from scratch, has a lot of sugar. So, here is another option that has all the pumpkiny goodness, but less sugar and empty calories. It is also a lot easier and faster to make!
We try not to eat a lot of unfermented soy in our family. I realize that if you are a vegetarian or vegan, soy is probably a necessity, but since we eat dairy, eggs, and meat, we have lots of other protein options. However, I found a recipe a couple of years ago from Clean Eating magazine for a Pumpkin Mousse that tastes just like the inside of a pumpkin pie and it does use silken tofu. Since this is something we only enjoy a few times a year, around Thanksgiving, I do make it with tofu. But, I try to find tofu make from non-GMO (genetically modified) soybeans. The organic ones are non-GMO.
Spiced Pumpkin Mousse
- 2 15 oz. cans 100% pure pumpkin purée (not pumpkin pie filling)
- 1 1-lb pkg silken tofu, drained well
- 1/2 cup pure maple syrup
- 1 Tbsp pumpkin pie spice (OR 1.5 tsp cinnamon + 3/4 tsp ginger + 1/4 tsp nutmeg + 1/4 tsp cloves, all ground)
- 1/8 tsp sea salt (optional)
In the bowl of a food processor combine pumpkin and tofu. Process until combined, about 30 seconds. Add maple syrup, all spices, and optional salt. Process until combined, about 30 seconds more. Transfer mousse to a resealable container, cover and refrigerate for at least 4 hours. Drain any water that has accumulated from mousse. Give it a quick stir and scoop 1/2 cup mousse into each of 10 small glasses or ramekins.
Top each serving with homemade whipped cream if you would like or to be even healthier some real yogurt mixed with a little honey and vanilla. In the pictures, I have placed a layer of plain yopurt and a drizzle of honey between two layers of mousse. There is more yogurt on top. Keep mousse refrigerated until ready to serve.
The nutritional info from About.com’s recipe analyzer, but not including a whipped cream or yogurt topping, this is just for 1 serving of the mousse. Lots of Vitamin A and a pretty good amount of fiber and protein for a dessert!