It happens to the best of us. You plan the perfect holiday dessert. You go to four different grocery stores to get the ingredients. Maybe you even order something online. You’re so excited to share your kitchen prowess with your family and friends, and then…something goes horribly wrong. The pie doesn’t set. The souffle falls as soon as the oven door opens. The cake doesn’t rise. And what are you left with? The dregs of all the ingredients you worked so hard to find, just enough to be completely useless if you want to remake your failed creation. Your own dashed hopes. Oh, and no dessert.
If you’re like me, and this happens to you often enough that you always, always have to have a backup plan, this is for you. This is your five-minute, failsafe, “look what I just whipped up!” backup dessert. This warmly spiced pumpkin mousse, made creamy with silken tofu and sweetened with maple syrup, can be served in individual ramekins, or spooned into miniature pie or pastry shells and topped with whipped cream for a makeshift pumpkin custard “pie.” It’s also on the lighter side, so it won’t contribute to the almost inevitable post-Thanksgiving dinner sweats.