Vegan Candy Corn Pumpkin Pudding

Name: Vegan Candy Corn Pumpkin Pudding
Ingredients: For the golden vanilla pudding:; ¾ cup unsweetened oat or cashew milk; 2 tablespoons sugar; ½ teaspoon agar powder (; we used this one; ¼ teaspoon ground turmeric; 1 teaspoon vanilla extract; Pinch of salt; For the pumpkin pudding:; ¾ cup unsweetened oat milk or cashew milk; ¾ cup canned pumpkin purée; 3 tablespoons sugar; 1½ teaspoons pumpkin pie spice; 1¼ teaspoons agar powder (; we used this one; ½ teaspoon vanilla extract; Pinch of salt; For the coconut whipped cream:; 1 (13.5-ounce) can full-fat coconut milk, chilled; 1 tablespoon sugar; ½ teaspoon vanilla extract; Edible confetti, glitter, or sprinkles; for garnish

The countdown to Halloween has begun, and we’re whipping up fun, festive recipes every day in the VegNews Test Kitchen. This vegan candy corn pumpkin pudding is one we couldn't wait to share.

Ingredients

For the golden vanilla pudding:
¾ cup unsweetened oat or cashew milk
2 tablespoons sugar
½ teaspoon agar powder (
we used this one
¼ teaspoon ground turmeric
1 teaspoon vanilla extract
Pinch of salt
For the pumpkin pudding:
¾ cup unsweetened oat milk or cashew milk
¾ cup canned pumpkin purée
3 tablespoons sugar
1½ teaspoons pumpkin pie spice
1¼ teaspoons agar powder (
we used this one
½ teaspoon vanilla extract
Pinch of salt
For the coconut whipped cream:
1 (13.5-ounce) can full-fat coconut milk, chilled
1 tablespoon sugar
½ teaspoon vanilla extract
Edible confetti, glitter, or sprinkles
for garnish

Method

Place four 8-ounce glasses on a small tray so they can be easily moved once filled.
For the golden vanilla pudding, into a small saucepan, whisk together all ingredients until smooth. Over medium heat, place saucepan on stove. Bring to a full boil and cook 1 minute, whisking constantly.
Remove saucepan from heat. Slowly divide mixture, which should still seem very liquidy, among glasses. Refrigerate 15 to 20 minutes, or until set.
For the pumpkin pudding, into a small saucepan, whisk together all ingredients until smooth. Over medium heat, place saucepan on stove. Bring to a full boil and cook 1 minute, whisking constantly.
Remove saucepan from heat. Slowly pour mixture in glasses over the chilled golden vanilla pudding. Refrigerate at least 1 to 2 hours, or until thoroughly chilled and set.
Right before serving, prepare whipped cream. Carefully open chilled can of coconut milk, being sure not to shake it, and scoop off top layer of thick coconut cream. Place into bowl of a stand mixer with the whisk attachment. Whip on high speed about 3 minutes before slowly adding sugar, just a small amount at a time. Slowly drizzle in vanilla and continue beating mixture up to 10 minutes, or until light and fluffy.
Dollop coconut whipped cream on top of pudding and finish with edible confetti, glitter, or sprinkles.