Instructions: Preparation Time: 10 minutes, plus time to chill

Yield: About 6 servings

Mostly pure pumpkin, and highly seasoned with lemon, maple, and sweet spices, this vegan mousse is lightened by the presence of whipped silken tofu. The tofu is utterly neutral in flavor, but adds a wonderful creamy texture, as well as a big hit of protein.

1. Place everything except the pumpkin and the gingersnaps in a blender, and puree until smooth.

2. Add half the pumpkin, and puree again. Transfer to a medium-sized bowl and beat in the remaining pumpkin until the mixture becomes uniformly creamy.

3. Cover tightly and chill for several hours or overnight, so the flavors combine and deepen. To serve, spoon into decorative bowls and sprinkle with gingersnap crumbs. Serve immediately, so the crumbs wont turn soggy.

CONVENIENCE NOTES:
You can substitute cooked squash or sweet potato for the pumpkin. This keeps well for up to a week, if stored in a tightly covered container in the refrigerator. Dont add the gingersnap crumbs until the very last minute - they dont stay crisp for long.

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