This vegan pumpkin pudding is a beautiful, dense and sweet dessert. It’s easy to make and looks absolutely stunning.I know it’s not pumpkin season but this pudding is perfect anytime. Especially on a rainy day (like most days in Northern Germany). The maple syrup gives a lovely rich caramel taste which works so good with the pumpkin puree and pumpkin spice. This is the perfect dessert to amaze your favorite people!
Here is a pumpkin spice recipe or you can use simply cinnamon instead of it too.
- 1 cup of pumpkin puree
- 1 cup of almond milk
- 2 tsp agar agar (6 gram)
- 2 tsp pumpkin spice
- 3 tbsp maple syrup + more to serve
- Place agar agar and almond milk to a small pot and bring to the boil then turn it down to a simmer. Cook for about 2-3 minutes whisking it constantly.
- Add agar agar and almond milk mixture, pumpkin puree, pumpkin spice and maple syrup to a blender and blend until totally smooth.
- Pour the mixture into 4 small silicon forms and chill in the fridge for 1-2 hour. Turn the puddings out into a plate to serve. Pour maple syrup on top. Enjoy!