Petite Pumpkin Pudding
3 1/2 cups very vanilla nondairy milk
1 (15 ounce) can pumpkin
2 teaspoons xanthan gum
1/2 teaspoon salt
cinnamon, to taste
ginger, to taste
nutmeg, to taste
1 cup maple syrup
1 1/2 cups steel-cut oats
1 tablespoon vegan margarine
1/2 cup chopped walnuts, optional
1/2 cup raisins
1/2 cup dried shredded coconut, optional
1. In the blender, add milk, pumpkin, maple syrup, spices, salt, and xanthan gum.
2. In covered pot, put steel-cut oats, mixture from blender, margarine, walnuts, coconut, and raisins.
3. Bring to a boil, then reduce to simmer until oats are soft (approximately 10 minutes), continuing to stir. If it gets too thick, add a little hot water or more milk and continue to simmer.
4. Remove from heat and let cool for approximately 1 hour. Place in serving dish(es) and chill in fridge for 4 to 6 hours.
This is a great Fall/Holiday dessert. Enjoy!