RECIPE Pumpkin Mousse

[Guest guest]

This can be vegan, depending on your gingersnaps. I use a little less

maple syrup so it's not very sweet, but try it first her way. This is

so tasty, plus it has protein in it from the tofu.

 

Pumpkin Mousse

 

1 10-oz box silken tofu (soft)

1/2 c real maple syrup

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

8 gingersnaps (2-in diameter), crushed with a rolling pin

 

Place everything except the pumpkin and the gingersnaps 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 gingersnap crumbs. {{I actually like to put it into

wine glasses with a single whole cookie.}} 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.