Silky Pumpkin Panna Cotta (vegan pumpkin pie sans crust)

Pumpkin pie has really grown on me in the last few years-- well at least the pumpkin part. I have tried spicing up the crust to no avail (a gringer snap crust failed last year as it soaked up so much liquid it became a goo... and I even par-baked!).

So here it is, the best part of pumpkin pie! And vegan (for all you non-dairy-ers out there)! It is so simple because you use the Japanese "gelatin" called kanten, which will set at room temperature! I like to serve in individual ramekins with whipped cream and a cinnamon spiced caramel sauce.

Combine in saucepan, stir and let sit for 5-10 minutes:

• 1 (15oz) can high quality pureed pumpkin (organic from trader joes, whole foods etc)
• 3/4 C lite coconut milk
• 1.5 TB agar-agar (or "kanten") flakes (or 3/5 tea agar powder)
• 1/4 tea salt
• 1/3 C packed brown sugar
• 1/2 tea ground cinnamon (Ceylon cinnamon from Costco is really good in this)
• pinch ground nutmeg
• 1/8 tea ground cloves
• optional: allspice, 1 tea black strap molasses

Bring to a gentle simmer, and let simmer for a few minutes until incorporated. Take off heat, and pour into individual ramekins. Agar-agar will set at room temp, so you don't have to put it in the fridge to gel up.

Make caramel sauce with cream or water to thin out to drizzling consistency, adding cinnamon, cloves and black pepper.

Whip cream (or use vegan cream), and pipe unto chilled/set puddings.