INGREDIENTS
1/2 tsp
Ginger, powder
1
(425g) can Pumpkin puree
3/4 cup
Coconut milk, full fat
1/2 cup
Maple syrup
1/2 cup
Vegan butter
1/2 cup
Brown sugar, packed light
2 1/2 tsp
Cinnamon
4 tbsp
Cornstarch
1/2 tsp
Nutmeg
1 1/4 cups
Plain flour
1/2 tsp
Salt
1/4 tsp
Sea salt
1/2 cup
Sugar
1/4 tsp
Vanilla, powder
1/4 cup
Pepitas
1 cup
Walnuts
1 tbsp
Rum/cognac, dark
3 tbsp
Rum/cognac
3 tbsp
Water
½ cup aquafaba