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Pumpkin Mousse

Low-cal and diabetic-friendly if prepared without marshmallows

The Humane Society of the United States

pumpkin mousse with marshmallows

Michelle Riley/HSUS

Serves 8

1 small pie pumpkin
1 cup erythritol (available on the internet or in stores with brand name Zsweet)
10 ounces light silken tofu
1 tablespoon blackstrap molasses
2 tablespoons Saigon cinnamon
2 teaspoons dried ginger
1 teaspoon cloves
1 teaspoon nutmeg
Vegan marshmallows (optional)

Preheat the oven to to 350 F (175 C).

Cut the pumpkin in half and remove the seeds. Microwave the pumpkin halves upside down in a microwave-safe dish containing a layer of water until the flesh becomes soft throughout and pulls away from the skin. Discard the water.

In a high speed blender, blend the pumpkin (peel and all) and all the other ingredients except marshmallows until smooth.

Bake in an ungreased casserole dish until deep cracks appear on the surface.

Optionally, top with vegan marshmallows and broil until they start to brown.

Serve warm or chilled.

Recipe courtesy of Dr. Michael Greger. This recipe won a prize at our 2009 dessert competition.

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