Pumpkin Mousse With Gingerbread Crumbs

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1 (10 ounce) box soft silken tofu
• 1/2 cup maple syrup
• 1 teaspoon lemon, zest of
• 1/4 cup fresh lemon juice
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 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)

Recipe

• 1 place everything except the pumpkin and the gingersnaps in a blender, and purã©e until smooth.
• 2 add half the pumpkin, and purã©e 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.