Ingredients
- 1 cup unsweetened almond milk
- 1 cup coconut milk
- 4 teaspoons grated fresh ginger
- 2 tablespoons agar flakes
- 1/4 teaspoon sea salt
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 3/4 cups pumpkin purée
Pumpkin Ginger Pudding
Staff | Delicious Living- Serves: 6 people
A vegan dessert on the lighter side of pie. If you’d like, replace the ginger with pumpkin-pie spices (cinnamon, clove, nutmeg).
Directions
- Combine almond milk, coconut milk, grated ginger, agar flakes and sea salt in a medium saucepan.
- Bring to a boil; then reduce heat to simmer for 10 minutes, stirring constantly, until slightly thickened and agar is mostly dissolved.
- Strain mixture into a large mixing bowl and add maple syrup, vanilla extract, and pumpkin purée, whisking until smooth. Pour into 6 ramekins or custard cups and chill until firm, at least 1 hour.
In marketing natural products in the food service industry, we have gone out of our way to define natural as we all did years ago in the natural products industry. No artificial flavors, colors, minimally processed, no preservatives and now, non-GMO. I vote to maintain natural as a certification that our industry supports and defines.
on Apr. 25, 2012