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)

Whisk all ingredients together in a medium-sized pan, and bring to a boil. Reduce heat, simmer 15 minutes. Divide mixture between 8 ramekins. Cool in refrigerator at least 2 hours before serving. Serve, adding a dollop of whipped cream, if desired.