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pumpkin mousse topped with whipped cream and chocolate shavings
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4.07 from 30 votes

Pumpkin Mousse

Healthy pumpkin mousse recipe made with pumpkin puree, tofu and maple syrup. Easy, nutritious and super delicious!
Prep Time30 mins
Total Time30 mins
Course: DESSERT, sweet things
Cuisine: American, healthy
Servings: 8 servings
Calories: 63kcal
Author: Dani Spies


  • 8 ounces silken tofu well drained
  • 15 ounces pumpkin puree canned or fresh
  • 1/4 cup pure maple syrup
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/8 tsp. each - ground cloves, nutmeg and salt
  • Optional: Whipped cream and one ounce dark chocolate cut into thin shards for topping


  • Line a colander with some paper towels (or a clean dish towel). Place the tofu on top and then cover with a few more paper towels. Place a tea pot on top of the towel-lined tofu and allow to sit for 15 minutes to drain. This is a super easy way to squish out excess water from your tofu.
  • Place tofu, pumpkin puree, maple syrup, and spices into a food processor.
    pumpkin mousse ingredients in a food processor
  • Blend until everything is well incorporated and the pumpkin tofu mixture is rich and creamy. Transfer to an airtight container and place in the fridge for a minimum of 4 hours to chill and set.
  • Spoon 1/2 cup of the mousse into a serving dish and top with a dollop of whipped cream and chocolate shards. Enjoy!
    pumpkin mousse served with whipped cream and chocolate shards



This recipe was originally printed in CleanEating Magazine.


Serving: 1serving | Calories: 63kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 190mg | Fiber: 2g | Sugar: 8g | Vitamin A: 8274IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg