A seasonal take on this creamy treat gets a vegan twist with dairy-free ingredients. Filled with warming spices and nourishing pumpkin, this vegan pumpkin panna cotta is a great addition to your dessert menu.
Ingredients
- 2 ½ teaspoon agar powder
- 2 ½ cups almond milk
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup maple syrup
- 2 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
Directions
Pour 1/2 cup of almond milk into a medium-sized pot. Sprinkle agar powder over milk and let sit for five minutes. Meanwhile, whisk together remaining milk, pumpkin, maple syrup, and spices.
Heat the agar powder milk mixture over medium heat for five minutes, whisking until agar powder is completely dissolved. Then, slowly pour and whisk in the pumpkin milk mixture. Let heat, whisking occasionally, for eight to 10 minutes or until small bubbles are forming all around the edge of the pot and the mixture is steaming.
Pour into four ramekins, glasses, or cups. Let cool for 10 minutes, then refrigerate for at least eight hours or overnight.
Serve in ramekins, or use a sharp knife to loosen the edges, then flip over onto a plate.
Serves 4
Nutrition Facts
Each serving contains:
- 129 calories
- 28g carbohydrates
- 3g protein
- Less than 1g fat
- 111 mg sodium
- 3 g fiber
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