this pumpkin pudding is a welcome break from all the hot roasted food that i’ve been eating all night.

for the pumpkin:

• blend together 1 package firm silken tofu, 1 large can pureed pumpkin, and 2/3 cup raw sugar until everything is consistent. 
• stir in 2 tsp ground cinnamon, a dash of ground cloves, and a dash of nutmeg. 
• this can be refrigerated for a while to make it taste even better.

for the coconut cream (good for topping or swirling in, really just good in anything!):

• refrigerate two cans coconut milk either overnight or at least for a few hours.
•  when it’s fully chilled, there should be some solid coconut milk sitting on the top of the liquid in the can. spoon that solid coconut out, and set aside the liquid. 
• whip the solid coconut in the blender for a few minutes, and you should get a creamy, light cream. do this right before you serve the dessert.

for the sweet toasted almonds:

• pour 1 cup slivered blanched almonds into a small sautee pan with a splash or two of the leftover liquid coconut. 
• pour in 2 tbsp sugar and stir everything around until the nuts start slightly browning. 
• serve hot with the cold pumpkin and coconut cream.

this makes a ton, but it’s pretty delicious so it should be gone fast :p enjoy!