Vegan Pumpkin Mousse or Pie Filling | BeyondCeliac.org
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Vegan Pumpkin Mousse or Pie Filling

From Laura of Laura Friendly

Serves 6 to 8.

Prep time: 10 minutes

Ingredients:Gluten-Free Vegan Pumpkin Pie Filling

  • 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

Directions:

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.

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