Pumpkin Mousse

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Pumpkin Mousse

 

1 10-oz box silken tofu (soft)

1/2 c real maple syrup (may desire more)

1 tsp grated lemon zest

2 tbsp fresh lemon juice (possibly more)

1 1/2 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp ground ginger

a pinch of ground cloves

a pinch of salt

3 c (29-oz can) solid pack pumpkin, or cooked fresh pumpkin if you have some

on hand

 

Place everything except the pumpkin in a blender and puree until smooth.

 

Add half the pumpkin and puree again. Transfer to a medium size bowl

and beat in the remaining pumpkin with a whisk until the mixture

becomes uniformly creamy. Taste to see if it needs more lemon juice.

 

Cover tightly and chill for several hours or overnight, so the flavors

combine and deepen. To serve, spoon the mousse into decorative bowls

and sprinkle with (gf) cookie crumbs. (May substitute coconut). Serve

immediately so the

crumbs won't turn soggy.

 

Notes: You can substitute cooked squash or sweet potato for the

pumpkin. This keeps well for up to a week if stored in an airtight

container in the refrigerator.