Pumpkin Obsession '11

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.

Pumpkin-Ginger Pudding

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.