1 12.3 oz. pkg. extra firm silken tofu (low fat or regular), drained (I use Mori Nu)
15 oz. can of pure pumpkin (not pumpkin pie filling)
pumpkin pie spice or cinnamon & ginger to taste
1/4 cup or more (to taste) pure maple syrup
crushed vegan ginger snaps (I use the super crunchy kind)
I have only ever used a food processor for this recipe...greatest investment!
Crumble tofu into food processor & process until smooth, scraping down sides if necessary.
Add the pumpkin and process again until smooth. Add spice and syrup and blend again.
In a parfait glass layer pumpkin mix & crushed ginger snaps, or put pumpkin mix in individual bowls and top with crushed ginger snaps, or just eat it plain...yum!
Eat it right away or place in refrigerator to chill for an hour or so. The longer it is kept in the refrigerator, the softer the ginger snaps become.
My kids love this!
*This can also be poured into a pie crust and baked for an awesome pumpkin pie!
It is low in fat, and is rich in fiber, iron, calcium, & protein.