Pumpkin Mousse with Gingerbread Crumbs
- 1 (10 ounce) box soft silken tofu
- 12 cup maple syrup
- 1 teaspoon lemon, zest of
- 14 cup fresh lemon juice
- 1 12 teaspoons vanilla extract
- 12 teaspoon cinnamon
- 14 teaspoon ground ginger
- 1 pinch ground cloves
- 1 pinch salt
- 1 (29 ounce) can solid-pack pumpkin (3 cups)
- 8 gingersnaps, crushed with a rolling pin (2-inch diameter)
- Place everything except the pumpkin and the gingersnaps in a blender, and puree until smooth.
- Add half the pumpkin, and puree again.
- Transfer to a medium-sized bowl and beat in the remaining pumpkin until the mixture becomes uniformly creamy.
- Cover tightly and chill for several hours or overnight, so the flavors combine and deepen.
- To serve, spoon into decorative bowls and sprinkle with gingersnap crumbs.
- Serve immediately, so the crumbs won't turn soggy.
silken, maple syrup, lemon, lemon juice, vanilla, cinnamon, ground ginger, ground cloves, salt, solidpack pumpkin, diameter
Taken from www.food.com/recipe/pumpkin-mousse-with-gingerbread-crumbs-42140 (may not work)