In a blender or food processor, combine the pumpkin puree, silken tofu, brown sugar, cinnamon, ginger, and nutmeg.
Blend on high speed until the mixture is smooth and creamy, with no lumps remainin
Spoon the mixture into individual serving dishes, such as ramekins or small jars.
Refrigerate for at least 30 minutes, or until the mousse is chilled and set.
Serve the mousse with a dollop of whipped coconut cream, a sprinkle of cinnamon, or a few toasted pumpkin seeds, if desired.
If you don't like coconut, serve with vegan aquafaba whipped cream (recipe linked below)
