Vegan Pumpkin Mousse or Pie Filling
Fall is “officially” here. The Maple Trees are in full color and apples, pumpkins and squash are on glorious display. I’ve mentioned it before but I’ll say it again, fall is my most favorite season. All sorts of pies and sweet delights are given center stage as the weather starts to cool down.
Over the years I’ve made my fair share of pumpkin desserts: pumpkin pie, pumpkin mousse, pumpkin cookies and pumpkin whip-cream, just to name a few. The recipe I’m sharing today is one of my easy, go-to desserts. It’s a Vegan Pumpkin Mousse that doubles as a pie filling. No baking required, just a bit of blending and then some chilling. It’s the perfect dessert for the days when you only have about 10 minutes to spare, plus its high in protein, fiber and tastes amazing.
I hope you enjoy!
INGREDIENTS
Start to Finish: 10 minutes (not including refrigeration)
Serves: 6 to 8
2 cups cooked pumpkin (fresh or canned)
1 12-oz. package of extra firm tofu, drained
½ cup maple syrup
¼ cup coconut milk
1 tbsp vanilla
1 tsp cinnamon
dash of sea salt
INSTRUCTIONS
Combine all ingredients into a food processor and blend until smooth and creamy.
Fill individual dessert cups and chill until firm. (If you are using this as a pie filling, pour the mousse into a pre-baked pie crust and chill until firm).
note: If you would like this to be lighter and more whip-cream like, use soft tofu in place of the extra firm.