This vegan pumpkin pudding lets me enjoy the richly spiced pumpkin custard that I crave each fall, but I don’t have to bother with the trouble of making pie crust. How perfect is that?! Recipe: * 1 heaping cup pumpkin puree * ½ cup raw cashews, soaked 4-6 hours, drained and rinsed * ½ cup full-fat coconut milk * ¼ cup maple syrup * 1½ teaspoons cinnamon * 1½ teaspoons pure vanilla extract * heaping ¼ teaspoon sea salt For the parfaits: * heaping ½ cup pecans, toasted and crushed * Vegan whipped

How to Make Pumpkin Puree