3 cups pumpkin puree (canned or fresh; if fresh, drain well in colander_
12 oz. soft or silken tofu
1 tsp. powdered agar or 2 Tbsp. agar flakes
¼ cup apple juice concentrate
6 oz. water
½ c. honey
2 tsp. ground cinnamon
¼ tsp. ground all-spice
½ tsp. ground ginger
Mix water and apple juice concentrate in a small saucepan. Sprinkle agar over liquid and let sit for five minutes. In the meantime, puree tofu in food processor until smooth. Add pumpkin, honey and spices and continue to process until smooth. On low heat, melt agar in the liquid. Whisk until smooth (you do not want any lumps in this). With processor running, add agar and liquid mixture. Process until well incorporated. Chill for at least three hours or overnight. Mousse can then be scooped with ice cream scoop onto plate or into bowl and garnished with toasted walnuts, if desired, drizzled with a tsp. of maple syrup or scooped into a poached gingered pear. It can also be poured into a pre-baked pie shell if desired and chilled.
Nutritional Information: per serving
Serves 24 – 1/4 cups
Calories: 45 calories per serving – A non dairy and gluten free recipe.