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)

1. Place everything except the pumpkin and the gingersnaps in a blender, and puree until smooth.
2. Add half the pumpkin, and puree again.
3. Transfer to a medium-sized bowl and beat in the remaining pumpkin until the mixture becomes uniformly creamy.
4. Cover tightly and chill for several hours or overnight, so the flavors combine and deepen.
5. To serve, spoon into decorative bowls and sprinkle with gingersnap crumbs.
6. 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)