Vegan Pumpkin Mousse

Vegan Pumpkin Mousse is the easiest creamy dreamy Fall dessert. No cooking involved and bursting with flavors, it’s a luscious treat made in a blender.

Course Dessert

Cuisine American

Keyword healthy pumpkin mousse, how to make vegan pumpkin mousse, vegan pumpkin mousse recipe, vegan pumpkin mousse tofu

Prep Time 10

refrigerator time 20

Total Time 30

Servings

Calories 307kcal

Author Gunjan

Ingredients

8 oz silken tofu
1/2 cup pitted dates (soaked in warm water and drained)
1/2 cup pumpkin puree
1 tsp pumpkin pie spice
1 tsp vanilla extract

Garnishing

Instructions

Drain extra water from silken tofu (do not press tofu). Pat dry the drained dates with a kitchen towel. Combine silken tofu and dates in a blender and blend it smooth until couple of bubbles form at its top (may take 3-4minutes). Make sure to pause and scrape from all sides at intervals.
Then, add pumpkin puree, pumpkin pie spice and vanilla extract to the blended tofu in the same blender. Blend it smooth again. It should be thick not pouring consistency.
Spoon it out in the 2 serving bowls or glasses and let it set in the refrigerator for about 20 minutes. You may also refrigerate overnight. But do not exceed 12 hours because it loses its color.
When ready to serve garnish it with whipped cream, chopped walnuts and chopped pecans. Enjoy!

Notes

Make sure to soak dates in extra warm water until it can be squished with fingers easily. After draining the dates pat dry them with kitchen towel to remove extra moisture.
This pumpkin mousse needs to be settled in the serving glasses or bowls so spoon it out equally into the serving containers before refrigerating.
You may make ahead and refrigerate in the serving containers overnight or 12 hours. Garnish just before serving.
If you have 16 oz silken tofu pack then just use half of it. If you have 12 oz silken tofu pack then use 3/4 of it for this recipe.

Nutrition