dairy-free caramel sauce, optional, see recipe below
Instructions
) Sprinkle the gelatin over the coconut milk in a small bowl. Set aside.
) In a medium-sized heavy saucepan over medium heat, add coconut cream, pumpkin puree, honey (or maple syrup), pumpkin pie spice and sea salt. Whisk until the honey or maple syrup is dissolved.
Heat the mixture for 8-10 minutes, but do not allow to come to a boil.
Add the coconut milk and gelatin mixture, whisking very well, until fully combined. Again do not allow to boil.
Remove from the heat and whisk in the vanilla.
Pour evenly into individual serving glasses. Allow to sit on the counter slightly cool.
Refrigerate until fully set, 6 to 8 hours or overnight.
In place of pumpkin pie spice you can use: 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon ground allspice, 1/8 teaspoon cloves