October is here, which means three things...
The leaves are falling from the trees.
Halloween is right around the corner...
And, of course, I am craving pumpkin! Oats, pasta, soup, hummus, pie -- is there anything pumpkin can't do?
I adapted this recipe from something I saw in one of those freebie nutrition magazines they hand out at Natural Grocers.
1 cup non-dairy milk (I used soy)
1 cup coconut milk
4 tsp. grated fresh ginger
1 Tbsp. agar flakes
1/4 tsp. salt
1/4 cup maple syrup
1 tsp. vanilla
15 oz. canned pumpkin
In a saucepan, combine the milks, ginger and agar flakes. Bring to a boil, then reduce heat and simmer for 10 minutes, whisking constantly, until slightly thickened. Strain into a large mixing bowl and add maple syrup, vanilla and pumpkin. Whisk until smooth. Pour into ramekins or bowls and chill until firm, at least 1 hour. Serves 4.