1 cup pureed pumpkin
1 ripe banana
1/2 cup coconut milk
1/2 cup vanilla nondairy milk (I use soy)
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 tablespoon cornstarch
1 teaspoon vanilla extract
3 tablespoons vegan sugar
3 tablespoons maple syrup
4 tablespoons vegan pure cane sugar
1. Put all ingredients except the pure cane sugar in a blender and mix thoroughly. Preheat oven to 375 degrees Fahrenheit.
2. Pour mixture from blender into 3 crème brûlée bowls. Put the bowls in a pan of water and put the pan in the oven for about 1 hour, or until the top looks nicely brown. Some cracking may occur.
3. Remove from water and put the pure cane sugar evenly on the top. Put the 3 bowls directly under the broiler tray until the sugar melts, then take out and let cool.
You could also use a food torch and melt the sugar that way. Garnish with a sprig of mint. Crack the top crust with a spoon and dig in!