Pumpkin Custard

Print Recipe
Servings: 8 servings
Course: Dessert
Ingredients Method

Ingredients
  

  • 2-14 oz cans coconut milk
  • 2 ½ tsp vanilla extract
  • 2 tsp agar
  • ¼ cup agave syrup
  • 2 tbsp + 2 tsp brown sugar
  • 2 tsp pumpkin pie spice
  • 1 ½ cups pumpkin puree
  • dash of salt

Method
 

  1. Whisk all ingredients together in a medium-sized pan, and bring to a boil. Reduce heat, simmer 15 minutes. Divide mixture between 8 ramekins. Cool in refrigerator at least 2 hours before serving.