Thanksgiving Pumpkin Almon Custard

Pumpkin and Almond Custards This a great dessert to serve anytime.
The mixture of all the ingredients complement each other and the use of other sweeteners add a more modern approach other than egg and cream versions.
Good if you’re a vegan!…
These ingredients are available at most good grocery or organic co-op stores in the bulk section.
Life is too short to eat mediocre dessert!
You will need;
2-14 oz can full rich coconut milk
2 1/2 tsp real almond extract
2 tsp. agar [Agar is a gel derived from red algae.
Though agar is widely used as a food additive] At gourmet spice shops. Good healthy stuff!
1/4 cup agave syrup [Agave nectar also called agave syrup, is a sweetener produced in South Africa and Mexico from several species of agave cactus, including Agave tequilana.
2 Tbsp. + 2 tsp. brown sugar to caramelize on top optional
2 tsp. toasted crushed almonds
1/2 tsp nutmeg
1/2 tsp cinnamon
1 1/2 cups canned roasted pumpkin puree
Dash of salt Fresh whipped cream or whipped yogurt optional for topping.
Whisk all ingredients together in a medium-sized pan, and bring to a simmer boil while stirring.
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 and some nuts or fruit if desired.
A twist on the old pumpkin pie thing!