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. and 2 tsp. brown sugar
• 2 tsp. pumpkin pie spice
• 1 1/2 cups pumpkin puree
• Dash of salt
• Vegan whipped cream, optional

Directions 1. Whisk all ingredients together in a medium-sized pan, and bring to a boil.

2. Reduce heat, simmer 15 minutes.

3. Divide mixture between 8 ramekins.

4. Cool in refrigerator at least 2 hours before serving. Serve, adding a dollop of whipped cream, if desired.