From Laura of Laura Friendly
Serves 6 to 8.
Prep time: 10 minutes
- 2 cups cooked pumpkin (fresh or canned)
- 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
1. Combine all ingredients into a food processor and blend until smooth and creamy.
2. Fill individual dessert cups and chill until firm. (If you are using this as a pie filling, pour the mousse into a pre-baked gluten-free pie crust and chill until firm.)
Note: If you would like this to be lighter and more whipped-cream like, use soft tofu in place of the extra firm.
For more recipes, see NFCA's Gluten-Free Holiday Recipe Box.