Pumpkin Mousse with Gingersnap Crumbs

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Pumpkin Mousse with Gingersnap Crumbs

 

1 12.3 oz box silken tofu

1/2 cup maple syrup

1 tsp lemon zest

1/4 cup fresh lemon juice

1-1/2 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp ground ginger

pinch of ground cloves

3 cups (One 29 oz can) solid pack pumpkin

 

8 gingersnaps, crushed with a rolling pin (or vegan graham crackers) - omit

if gf

 

Place everything except pumpkin and gingersnaps in a blender

or food processor and process until smooth. Add half the

pumpkin, and puree again. Transfer to a medium sized bowl

and beat in the remaining pumpkin until it becomes uniformly

creamy. Cover tightly and chill for several hours or

overnight, to let the flavors combine and deepen.

(THIS IS REALLY IMPORTANT! It doesn't taste half as well

right away as 6-8 hours or more later). To serve, spoon

into decorative bowls and sprinkle with the gingersnap

crumbs. Serve right away so crumbs don't get soggy. Yield:

about 6 servings.