Vegan Pumpkin Custard

Ingredients: 

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)

Method:

Combine all ingredients in a pan then bring to boil. Then reduce heat and let it simmer for around 10-15 minutes. Remove from heat and add to ramekins. Let it sit to cool down then place inside refrigerator over night or atleast 2 hours before serving. Enjoy!