Pumpkin Mousse

This recipe was originally written down on the back of an old grocery list and came from Molly Katzen's Vegetable Heaven. I adapted it from there. While Molly used gingerbread crumb cookies, I discovered teddy grahms (cinnamon flavored) were vegan and make a really fun topping for this delightful dish.
Pumpkin Mousse - serves 4-6
1 - 14.5 oz can pumpkin puree
1 - 12.3 oz box of tofu
1/8 tsp maple extract flavoring
1/2 tsp KAL stevia extract
2 Tbsp lemon juice
1 1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp gingerpinch of allspice
pinch of salt
1 individual serving cinnamon teddy grahms
A dallop of your favorite soy whipped cream