Pumpkin Spice Pudding
"Pudding has always been one of my favorite desserts, and pumpkin pudding is even better. That’s what inspired this vegan pumpkin spice pudding where the pumpkin and spice are the stars, while coconut milk and agar powder hold it all together. Garnish with toasted pumpkin seeds for a crunchy contrast."
1 cup pumpkin purée
1/4 cup dark brown sugar
1 teaspoon Pumpkin Spice Blend
1 cup coconut milk
1 teaspoon agar powder
1/2 cup cane sugar
1/2 teaspoon vanilla extract
To start, make the syrup by putting cane sugar and vanilla extract in a pan over low heat and swirling with a silicone spatula until just melted into a liquid. Pour into the pan or bowl in which the pudding will be formed.
To make the pudding, put a small saucepan over medium-low heat and add the pumpkin pureé and dark brown sugar. Whisk until the sugar has melted into the pumpkin, then add the spice mix, coconut milk, and agar.
Continue whisking until well incorporated and there are no lumps in the agar. Let come to a low boil for 30 seconds, to activate the agar, and then pour over the syrup.
Place into the refrigerator for 30 to 60 minutes to set, then turn out the pan or bowl over a plate to serve.
(Yield: one 6 inch pudding)