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Pumpkin Spice Mousse with Pecan Praline Topping

Get #SoyInspired this fall with this scrumptious vegan dessert that's perfect for company!

Disclosure: I was asked to participate in the “#SoyInspired for Thanksgiving” campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time. 


I am SO excited for the best food holiday of the year! We have a lot of visitors coming for Thanksgiving and I can’t wait for the epic feast. A lot of times after I’ve finished eating my dinner I’m so insanely stuffed that a heavy dessert just seems impossible! I played around in the kitchen and came up with this really simple, fun, and light dessert that would be perfect for the post-Thanksgiving moment.

Get #SoyInspired this fall with this scrumptious vegan dessert that's perfect for company!As many of my fellow healthy foodies know, silken tofu makes the perfect base for vegan mousse or pudding. The most popular version of this is chocolate, but I decided to take the same idea and put a fall spin on it instead. And since you KNOW I have to add a little southern touch to everything, I made this addictive pecan praline topping (also vegan!) to go on top of the mousse. Heavenly!

Get #SoyInspired this fall with this scrumptious vegan dessert that's perfect for company!

Pumpkin Spice Mousse with Pecan Praline Topping
Prep time
Cook time
Total time
Serves: 8
  • 1 container silken tofu
  • ½ can (about 8 oz.) of pumpkin puree
  • ¾ c. powdered sugar
  • 2 t. vanilla extract
  • 1½ t. pumpkin pie spice
  • whipped coconut cream (or whipped cream if you prefer)
  • 2 T. vegan butter
  • 2 T. brown sugar
  • 1 T. soy milk
  • ½ c. chopped pecans
  1. Blend all the mousse ingredients together in a blender or food processor until the mixture is completely smooth.
  2. Refrigerate the mixture for 3 hours, or until it has firmed up.
  3. While the mixture is cooling, heat a skillet over medium-high heat.
  4. Melt the butter, brown sugar, and milk together and bring to a low boil.
  5. Simmer for a few minutes, stirring frequently, until the mixture thickens.
  6. Add in the nuts, stir to combine, and simmer for another minute.
  7. Remove the contents of the pan onto a cookie sheet to cool. Set aside.
  8. When the mousse has chilled, spoon it into individual serving dishes. Top each serving with whipped cream and a little of the praline topping. Serve right away or return to the refrigerator until ready to serve.

If you like pumpkin pie, I can pretty much promise that you will love this dessert. You can’t even detect that there’s tofu in here! Tofu is very mild in flavor so it takes on whatever flavor you add to it, which is awesome. All you taste is pumpkin and delicious fall spices! What could be better?

Get #SoyInspired this fall with this scrumptious vegan dessert that's perfect for company!

Before I go, I’ve got a great giveaway to share!

The Soyfoods Council is celebrating a #SoyInspired Thanksgiving  with a giveaway certain to make holiday entertaining easier: a $200 Williams Sonoma gift card! Enter here:  https://www.facebook.com/thesoyfoodscouncil/app_228910107186452

Go enter now! Who doest love Williams Sonoma?! :)

Get ready, this is just the beginning of my Thanksgiving recipe extravaganza!


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{ 1 comment… add one }

  • Michelle @ Fit. Flexible. Fabulous. November 16, 2014, 11:09 am

    Looks delicious! I recently made a chocolate PB pie with silken tofu. I’ll have to the pumpkin/tofu combo. Is it difficult to make coconut whipped cream? Just whip full fat coconut milk until it thickens? Happy Thanksgiving to you!

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