Mexican Chocolate Pumpkin Mousse - cooking recipe

Ingredients

1 (15 ounce) can pumpkin puree
12 ounces silken tofu
2 -3 tablespoons soymilk
1/4 cup cocoa powder
4 ounces agave nectar
1 tablespoon cinnamon
1 teaspoon nutmeg
1 pinch salt
1/2 cup nuts (I like toasted almonds)

Preparation

Combine all ingredients EXCEPT NUTS in blender/food processor.
Blend until completely smooth.
Spoon into cups (or pie shells) and chill for 1 hour.
Garnish with a sprinkle of cinnamon and nuts.