Pumpkin Pie Mousse | Clean & Delicious

Hey guys, it's Dani. And today I'm gonna show you how to make a clean and delicious pumpkin mousse. Now, if you like pumpkin pie, then you are definitely gonna like this recipe because it has all the flavor of pumpkin pie, but it's a little bit lighter and it is insanely easy to make. Now, this is a recipe that I got from Clean Eating Magazine, which is one of my favorite magazines for clean eating inspiration. And what they do to keep the dish really light is they swap out the traditional cream that you would use with some silken tofu. Now, tofu has a really mild flavor, so it tends to take on the flavor of whatever you're pairing it with. So in this case, it's taking on the flavor of the pumpkin and all those warm fall spices, but we still get the rich, decadent texture of mousse from the tofu. So to start out, I've got eight ounces of silken tofu that I drained to squish out all of the excess water. And the easiest way to do that is to grab a colander, lay a couple of paper towels on the bottom, then lay your tofu on top of that, top it with a couple of more paper towels, and then place a heavy teapot over the top and let it sit there for about 15 minutes and all of the excess liquid will drip out of the tofu. Once you've got the tofu ready to go, I'm going to add the tofu into my food processor. Now, just a side note, guys, you need to have at least a four-cup food processor. If you're working with a three-cup processor, all of the ingredients won't fit in it, which is fine if that's the case, you just have to work in batches. So here's what we're doing. Tofu goes into my food processor along with one 15-ounce can of pumpkin puree, one teaspoon of ground cinnamon, half a teaspoon of ground ginger, an eighth of a teaspoon of ground cloves, eighth of a teaspoon of ground nutmeg, and a pinch of salt. Finish that with a quarter cup of maple syrup. That's all we need to sweeten the whole entire recipe, so there's no refined sugars, just that little bit of maple syrup. Then I'm just gonna pop the lid on and blend this all together until the tofu and the pumpkin and the spices all blend together into a rich and creamy mousse. Then what you wanna do is transfer it into an airtight container and store it in the fridge for at least two hours. Ideally, I like to do it either overnight or make it in the morning to serve later that night because when it gets cold and it gets a good chill on it, it sets up and it gets even creamier. Then once you are ready to serve it, you wanna take the lid off. If you notice any excess water on the top, you just pour it off and then spoon it into your favorite serving dish, topped with a little dollop of whipped cream and some fresh dark chocolate shavings. How cute is that? That is so delicious. Such a strong pumpkin flavor. It's just a little bit sweet with the little dollop of whipped cream and the dark chocolate. You would never know you were eating yourself some protein-packed tofu right here. You guys have got to give this a try. And when you do, snap a picture, tag me on Instagram and on Facebook, use Dannyspees or Clean and Delicious so I can see what you're whipping up in your very own kitchens. If you guys wanna print this recipe, head on over to cleananddelicious.com and don't forget to put your name on my mailing list so that I can send you my Thanksgiving menu. That's gonna be coming out soon, only to people that are on that list. Thanks so much for watching, guys. I'm Dannyspees. I will see you soon with some more clean and deliciousness. Cheers. Right? That is the bomb, diggy bomb. You definitely wanna do the whipped cream. The combination of the pumpkin and the whipped cream, a little bit of chocolate. I'm in love.