Vegan Pumpkin Mousse

by Kelli on October 30, 2014

Vegan Pumpkin Mousse

It’s time for a big dose of dessert today. Because, it’s been far, far too long since we’ve been down this road. I’m honestly a little puzzled how this happened.

There were cookies back in September, I bombarded you with ice cream and sorbet all through the summer, but the last time I shared a dessert-dessert was in June. June! Totally unacceptable.

Instead of dwelling on the past, today we’re getting back on track with perfect-for-fall dessert – Vegan Pumpkin Mousse.

Think, all the flavors you love in pumpkin pie. But a whole lot healthier than pie. It’s lightly spiced, super creamy (minus the cream), silky smooth and just plain luscious. And, there’s one star ingredient that brings it all together….silken tofu.

Vegan Pumpkin Mousse

I’ve been really wanting to use silken tofu in dessert for a while. It has a smooth, delicate texture, and since it isn’t drained or pressed it’s the ideal stepping stone for a creamy, custardy dessert. So, it was pretty much fate when Mori-Nu reached out and asked me to do just that. Or, they have the power to read my mind.

Anyway, the asked me to create a dessert recipe (they said recipe. i heard, desert, dessert, dessert.) using any of their six varieties of silken tofu. Ummm, yes!

vegan-pumpkin-mousse-overhead

Mori-Nu Tofu is different than other types of tofu I’ve cooked with before. For starters, it comes in aseptic packaging. If you’re not familiar with what this is, you’re probably not alone. It took me a little Googling to learn about it. This type of packaging allows foods that are perishable and normally need refrigeration (hi, tofu), to be stored unrefrigerated for longer periods of time. It also seals in the product’s freshness and nutrition. Pretty interesting stuff.

A huge thing to love about Mori-Nu Tofu…there’s no preservatives and it’s made with non-GMO soy (and verified by the Non-GMO Project).

Vegan Pumpkin Mousse

It took me a few tries to get this recipe exactly where I want it. And now that it’s happened, oh.my.gosh. My expectations were totally exceeded!

If you’re in the mood to put pies, crisps, crumbles and cobblers on the back burner for a bit, and looking for a new fall dessert, you’ve got to try this.

I recommend topping your mousse with a dollop of whipped coconut cream. And, adding a little texture and crunch with toasted pepitas and pomegranate arils. Crushed gingersnaps would also make a perfect topping.

Vegan Pumpkin Mousse | TheCornerKitchenBlog.com #dessert #vegan #pumpkin

Vegan Pumpkin Mousse

Prep Time: 10 minutes

Yield: Serves 4

Ingredients

  • 1 12.3-ounce package of Mori-Nu firm silken tofu
  • 1 cup canned pumpkin puree (not pie filling)
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup pure maple syrup
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • For the toppings (optional)
  • 1 14-ounce can full fat coconut milk, chilled in the refrigerator overnight
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup pepitas, toasted
  • pomegranate arils

Instructions

Place the tofu to the bowl of a food processor or blender, and process until smooth.

Add the pumpkin puree, pumpkin pie spice, maple syrup, sugar, vanilla and salt, then process until well combined, about 1 minute.

Divide the mousse between dessert bowls. Place the bowls in the refrigerator to chill for at least 4 hours.

For the toppings:

Remove the coconut milk from the refrigerator. Scoop out the firm layer that has solidified at the top of the can, and place in the bowl of a stand mixer or a medium-size bowl. Do not include any of the liquid.

With a stand mixer (or hand mixer), beat the coconut milk on high until it becomes fluffy, 3-5 minutes. Mix in the sugar and vanilla. Serve immediately or store in the refrigerator, in a covered container, until you're ready to use it.

Notes

A few notes on the whipped coconut topping:
- this will make a bit more than you need, but there are so many other great ways to use it.
- you can make this in advance.
- you can also use regular (dairy) whipped cream.

http://thecornerkitchenblog.com/vegan-pumpkin-mousse/

Mori-Nu wants to make you’re day even sweeter with a Mori-Nu Tofu Prize Package that includes the following:

$100 Visa gift card
Mori-Nu Tofu recipe book
6 packs of assorted Mori-Nu Tofu

The sweepstakes goes through November 4, 2014, and there will be 25 prizes total! Enter to win below. Winners will be selected at random and contacted by our team for prize fulfillment. Check out the official rules, here.
a Rafflecopter giveaway

Enjoy!

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This is a sponsored conversation written by me on behalf of Mori-nu. The opinions and text are all mine.

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