Vegan Pumpkin Custard

1 Cup Pumpkin Puree

Pumpkin Pie Spice: Clove, Cinnamon, Ginger, and Nutmeg

1 can of Coconut Milk

1 teaspoon Vanilla

1 TS Agar [gelatin agent]

1/8 Cup Agave Syrup

Pinch of Salt

Heat all ingredients on the stove, whisking together. Simmer for 10 minutes. Take off heat and pour into ramekins. Cool for two hours. Make sure to use the Agar – I forgot it and the dish didn’t come out right.

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