Ingredients:

  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (120ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 3 tbsp (24g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/4 tsp (1.5g) sea salt

Instructions:

  1. In a medium heavy-bottomed saucepan, whisk together the pumpkin puree, maple syrup, ground cinnamon, ground ginger, ground cloves, and sea salt.
  2. Slowly pour in 1/4 cup (60ml) of the coconut milk and the cornstarch. Whisk vigorously until the cornstarch is completely dissolved into a smooth paste.
  3. Stir in the remaining coconut milk and vanilla extract.
  4. Place the pan over medium heat and whisk constantly in a figure-eight motion, ensuring the corners of the pan are scraped.
  5. Once the mixture begins to bubble gently, reduce the heat to low and simmer for 2-3 minutes until the pudding coats the back of a spoon.
  6. Remove from heat immediately and divide the pudding evenly among 8 ramekins.
  7. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
  8. Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours until firm.