Pumpkin Mousse Cake

Steam the pumpkin with the skin on, then let it cool.

Remove the seeds from the pumpkin and separate the flesh.

In a blender, blend the pumpkin, tofu, almond milk, and stevia until smooth.

Dissolve gelatin in hot water, add it to the blender, and blend once more.

Pour the mixture into a mold and chill in the refrigerator for at least 2 hours until set.