This is a very healthy dessert that Meredith McCarty got from Harriet Mcnear. Both excellent whole foods cooks. You might like to add crunchy toasted nuts on top or even candy the nuts in brown rice syrup to add crunch. You might like to take one of my cookie recipes and make cut outs with a leaf cookie cutter but of course that all takes more time and this recipe is so quick you can easily whip it up the morning of your feast.
2 1/2 C. Soy, rice or almond milk
2/3 C. Maple Syrup
3 T. Agar flakes
3 T. Arrowroot powder
2 tsp. Cinnamon
1 tsp. Powdered ginger
1/2 tsp. Nutmeg
1/2 tsp. Cloves
1/2 tsp. Sea salt
1 C. pumpkin puree
Place 2 C. soy milk with the syrup and agar flakes in a 3-4 qt. Saucepan. Bring to a boil over medium-low heat, stirring occasionally. Turn down and simmer until agar is dissolved, about 5 minutes, continuing to stir every once in awhile.
Mix remaining 1/2 C. soy milk with arrowroot, seasonings, and pumpkin puree. Whisk into soy milk.
When simmering resumes, transfer to a heatproof bowl to chill.