This whipped pumpkin tofu mousse is the perfect easy fall dessert. It's creamy, lightly sweetened and spiced, and comes together with just 7 ingredients and a blender.
In today's episode of Is There Anything Tofu Can't Do?, we're making a wonderfully creamy and simple whipped tofu and pumpkin dessert.
If you're a fan of pumpkin pie, I think you'll love this pumpkin tofu mousse. It has the satisfying creaminess of a pudding, but there's no cooking involved.
I also love how versatile this recipe is and that you get all of the cozy pumpkin pie flavor without the effort or commitment of making a whole pie!
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Serve pumpkin mousse in individual parfait glasses with a dollop of vegan whipped cream and a sprinkle of cinnamon or nutmeg, or add a few dark chocolate shavings. It's simple enough for a weeknight dessert but feels polished enough for a dinner party!
Recipe Notes
Type of Tofu: So far I've only made this with regular firm tofu. Silken could work, but the consistency will be thinner. Since we aren't heating this mousse, like you would with a pudding, you might need to stray from the recipe a bit to get the right consistency.
Other sweeteners: You can swap soaked dates or date paste for the maple syrup, but note that the end result isn't quite as smooth (due to the fiber in dates). It's still delicious, though! Cane sugar and light brown sugar work, too.
Taste and Adjust: You can easily adjust the amount of pumpkin spice and sweetness to suit your tastes.
More Pumpkin Desserts
Recipe
Whipped Pumpkin Tofu Mousse
Equipment
Ingredients
- 7 ounces firm tofu - half of a standard block
- ½-⅔ cup pumpkin puree
- ¼-⅓ cup maple syrup
- 1 tablespoon water - to help with blending
- 1 tablespoon smooth almond butter - or avocado oil, optional
- ¾ teaspoon pumpkin spice blend
- ¼ teaspoon cinnamon - optional
- ½ teaspoon vanilla extract
- pinch of sea salt
Optional, for serving:
- non-dairy whipped cream
- cinnamon or pumpkin spice
Instructions
- Drain the tofu and wrap with a paper towel or tea towel. Gently squeeze over the sink to remove some of the water (it doesn't need to be completely dry).
- Crumble the tofu into a blender, and add ½ cup pumpkin puree, ¼ cup maple syrup, water, pumpkin spice, cinnamon, vanilla, and salt. Start blending on low speed, gradually increasing to high. Stop as needed to scrape down the sides and push the tofu toward the blades.
- Blend until smooth. Taste and add more sweetness, pumpkin, and/or spice, if you like (I usually do ⅔ cup pumpkin and ⅓ cup maple syrup).
- Add the nut butter or oil, if using. Blend on high until completely smooth and glossy, with a whipped consistency. Transfer to a container (or individual serving bowls), and refrigerate until chilled and set, at least 2 hours.
- To serve, top with a dollop of vegan whipped cream and a dash of cinnamon, if desired. Enjoy!
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
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