12 1/3 ounces tofu, low-fat silken, (extra-firm)
1 cup pumpkin puree (from about 1 pound of pumpkin, baked)
1/2 cup brown rice syrup
1/4 cup maple syrup
1 pinch sea salt
Blend all ingredients with a small electric hand blender (easier clean up) or a food processor until smooth.
Refrigerate icing to firm it up and make it easier to spread on a cake.
Spread on cooled cake, and if necessary, refrigerate briefly to set the icing to the cake.
Should have enough icing to cover a double-layered-10-inch round cake.
- As the sweetener, any combination of unrefined liquid sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be used, and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners).