Pumpkin Mousse

A little background is necessary to explain this.  I'm a HUGE fan of Alton Brown's Tofu Mousse Pie; it's easy, it's pretty healthful, it's chocolate, and it's delicious.  What more do you want?  A holiday variation?  Well, that's where I got the idea.

Disclaimer:  This is not the most delicious dessert I've ever made.  With that being said, it is still healthful, easy, inexpensive, and not that bad.  If you like Pumpkin Pie, this is similar and is a drop in the bucket in comparing their prep times.  You should have not problem giving the kiddies seconds of this stuff, it is low in sugar, high in protein, and packs a wallop of vitamin A.

One could crumble some ginger snaps or sugar cookies into the bottom of the little glass bowls.  Maybe garnish with a sprig of mint for contrasting colors.  Beating up a slouge of whipped cream to dollop on top would be a nice touch.  All of these things would definitely add a little panache - I did none of them.

Here we go (and yes, it is this easy):

Open a can of pumpkin.  Please, use only pumpkin and not "Pumpkin Pie Filling" or variations on that theme.  The ingredients should read:  Pumpkin.  Next open a package of silken tofu, stick to silken, there's a difference.  Put them into a blender.  Add three tablespoons of maple syrup, a pinch of salt, 1/4 teaspoon of cinnamon, and a dash each of nutmeg, powdered ginger, and clove. 

Blend away.  Use a spatula to scrape down the sides, get everything incorporated, and into one smooth, consistent texture and color.  Add more maple syrup if you want it a little sweeter.  Pour into another container that has a lid and park it in the fridge for at least an hour.  Overnight would be best.  Enjoy sans guilt.