Pumpkin purée (250g)
Muscovado sugar (2 tbsp)
Cinnamon (1 tbsp)
Silken Tofu (100g)
1) In a saucepan combine the pumpkin, sugar and cinnamon and simmer about 15 minutes. Leave to cool.
2) In a food processor, combine pumpkin and tofu. Process until combined, about 30 seconds.
3) Transfer mousse to a serving container, cover and refrigerate for at least 2 hours.