Pumpkin, pumpkin, pumpkin!

It’s hard to not be obsessed with it this time of the year.

Michael and I were in the States last weekend, and it was everywhere. Trader Joe’s had no less than 20 different types of pumpkin-flavored products, and Target had at least 4 different types of pumpkin-spiced cereal. It’s really a bit too much, actually.

But I love cooking with pumpkin. It adds moisture to baking, and has a great texture that really helps to bind ingredients together (especially when you’re doing vegan baking, and not using eggs).

I was going for a walk the other morning, and started craving pumpkin pie. But I was too lazy to make the crust and all, so I simply made the filling and put them into little ramekins. You could easily use a little crumbled graham cracker as a garnish on this, to give it that more pie-like feeling. But even if you don’t, this should satisfy your pumpkin cravings.

Want more Aquafaba recipes? Check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)

It’s worthwhile to note that a non-vegan version of this pudding would likely be thickened with egg yolks, but of course I’m not using those here, so cornstarch is playing that role.

Pumpkin Pudding {Vegan}

Ingredients:

1 can coconut milk 1/2 cup pumpkin puree 3 tbsp maple syrup 2 tbsp bourbon (optional) 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ginger 1 tsp vanilla 3 tbsp cornstarch 1/4 cup aquafaba 1/4 tsp cream of tartar



Method

Open the can of coconut milk and add most of it to a medium-sized saucepan over medium heat, reserving about 3 tablespoons. Add to the saucepan the pumpkin, spices, vanilla, maple syrup and bourbon (if using). Whisk well to combine and bring just up to the boil. Allow to simmer for about 5 minutes. In the mean time, mix the cornstarch with the remaining coconut milk, whisking well until no lumps remain. Slowly drizzly the cornstarch slurry into the pumpkin mixture, and continue to whisk until thickened. Remove from heat and allow to cool slightly while you whip the aquafaba. Place the aquafab and the cream of tartar (add a little sugar as well if you like) in the bowl of your stand mixer and beat until stiff peaks form (about 6-10 minutes). Reserve about a 1/2 cup of the whipped aquafaba for garnish, and then carefully fold the pumpkin mixture into the whipped aquafaba. Pour into individual ramekins (250 ml) and place in the fridge to set for at least an hour or two. Garnish with a dollop of whipped aquafaba, a sprinkle of cinnamon, and serve.

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