Pumpkin Mousse with Gingersnap Crumbs

Source: Tea Cozy, Vegan and Gluten Free, Yahoo Group

1  12.3 oz  box silken tofu

1/2 cup maple syrup

1 tsp lemon zest

1/4 cup fresh lemon juice

1-1/2 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp ground ginger

pinch of ground cloves

3 cups (One 29 oz can) solid pack pumpkin

8 GF gingersnaps, crushed with a rolling pin

Place everything except pumpkin and gingersnaps in a blender

or food processor and process until smooth.  Add half the pumpkin, and puree again.  Transfer to a medium sized bowl and beat in the remaining pumpkin until it becomes uniformly creamy.  Cover tightly and chill for several hours or overnight, to let the flavors combine and deepen. (THIS IS REALLY IMPORTANT!  It doesn't taste half as well right away as 6-8 hours or more later).  To serve, spoon into decorative bowls and sprinkle with the gingersnap crumbs.  Serve right away so crumbs don't get soggy.  Yield: about 6 servings.