So here it is, the best part of pumpkin pie! And vegan (for all you non-dairy-ers out there)! It is so simple because you use the Japanese "gelatin" called kanten, which will set at room temperature! I like to serve in individual ramekins with whipped cream and a cinnamon spiced caramel sauce.
Combine in saucepan, stir and let sit for 5-10 minutes:
- 1 (15oz) can high quality pureed pumpkin (organic from trader joes, whole foods etc)
- 3/4 C lite coconut milk
- 1.5 TB agar-agar (or "kanten") flakes (or 3/5 tea agar powder)
- 1/4 tea salt
- 1/3 C packed brown sugar
- 1/2 tea ground cinnamon (Ceylon cinnamon from Costco is really good in this)
- pinch ground nutmeg
- 1/8 tea ground cloves
- optional: allspice, 1 tea black strap molasses
Make caramel sauce with cream or water to thin out to drizzling consistency, adding cinnamon, cloves and black pepper.
Whip cream (or use vegan cream), and pipe unto chilled/set puddings.