Next week is the Thanksgiving holiday where I live, in Canada. I picked up an issue of Clean Eating Magazine this week which featured a "clean holiday feast" for 10 people. Here is the dessert recipe they have, it's a pumpkin mousse that is quick to whip up the night before. I just made a test batch and it's not bad at all. If you're not re-feeding on Thanksgiving it would be a great alternative to pumpkin pie with whipped cream.
Spiced Pumpkin Mousse
30 oz. pure pumpkin puree
1 pound soft/silken tofu
1/2 cup pure maple syrup
1 1/2 tsp cinnamon
3/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves, ground
1/4 tsp sea salt
1/4 cup non-fat plain Greek style yogurt
1 oz. dark chocolate cut into shards
Blend the pumpkin puree and tofu together with a food processor or mixer. Add spices, salt, and syrup. Blend together again. Put mixture in tupperware and chill for 4 hours in the fridge, or overnight. Dish a 1/2 cup serving of the mixture into 10 small dishes or shallow glasses and top with 2 tsp of yogurt and 1 tsp of chocolate. 
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