2-14 oz cans coconut milk
2 1/2 tsp. vanilla extract
2 tsp. agar
1/4 cup agave syrup
2 Tbsp. + 2 tsp. brown sugar
2 tsp. pumpkin pie spice
1 1/2 cups pumpkin puree
Dash of salt

Vegan whipped cream (optional)

2 -14 oz cans coconut milk 2 1/2 tsp. vanilla extract 2 tsp agar 1/4 cup agave syrup 2 Tbsp + 2 tsp. brown sugar 2 tsp pumpkin pie spice 1 1/2 cups pumpkin puree

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. Serve, adding a dollop of whipped cream, if desired.