Delicious Living
  • 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).

  1. Combine almond milk, coconut milk, grated ginger, agar flakes and sea salt in a medium saucepan.
  2. Bring to a boil; then reduce heat to simmer for 10 minutes, stirring constantly, until slightly thickened and agar is mostly dissolved.
  3. 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.
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