Pumpkin Vegan Pudding (Print Version)

# Ingredients:

→ Pudding Mix

01 - 1 ½ cups coconut milk (or any other plant-based milk)
02 - 1 cup pumpkin puree (plain, no added sugar or spices)
03 - ¼ teaspoon salt
04 - ¼ cup maple syrup (can swap for agave syrup)
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon pumpkin spice blend (or a mix of cinnamon, ginger, and nutmeg)
07 - 2 tablespoons cornstarch (arrowroot works too)

→ Optional Toppings

08 - Vegan whipped cream
09 - Sprinkle of cinnamon or nutmeg
10 - Roasted nuts (pecans or walnuts)
11 - Crushed cookies or granola

# Instructions:

01 - Whisk together pumpkin puree, coconut milk, maple syrup, vanilla, spices, and salt in a medium-sized pot.
02 - In a small dish, stir cornstarch with 2 tablespoons of water to create a smooth paste. Slowly add this paste to the pot while whisking.
03 - Put the pot over medium heat. Stir constantly for about 5-7 minutes, until the mixture thickens to a pudding-like texture.
04 - Take the pot off the heat and let the pudding cool a little.
05 - Transfer the pudding into bowls or ramekins, cover, and pop them in the fridge for at least an hour.
06 - Top it off with whipped cream, roasted nuts, or a dash of cinnamon. Then dig in!

# Notes:

01 - Pumpkin puree naturally sweetens and adds creamy texture.
02 - Coconut milk makes the pudding rich with a mild tropical touch.
03 - Maple syrup enhances the cozy autumn flavors effortlessly.
04 - A mix of warm spices gives it that classic fall vibe.

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