High Protein Pumpkin Mousse


  • 8 oz soft tofu
  • 1 cup pumpkin puree
  • 2 tsp pumpkin spice
  • 2 tsp vanilla extract
  • 1/2 cup heavy cream or coconut cream
  • 1/4 cup maple syrup


  1. In your food processor add the tofu, pumpkin puree, pumpkin spice, 2 tablespoons of truvia and vanilla extract. Pulse until the mixture combines

  2. Divide mixture between 3 small glasses. In a stand mixer add the heavy cream and remaining 1 tablespoon of coconut cream and whip until the cream forms soft peaks

  3. Top pumpkin mousse with the heavy cream and sprinkle with some cinnamon. Refrigerate for at least 2-3 hours before serving

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