2 cups almond milk + 1/4 cup apple butter, scalded
2 eggs, beaten. Mix with 2 T. cornstarch + 3T sugar and a mix of cinnamon, nutmeg, ginger, and allspice.
Gradually add scalded milk to egg mixture.
Stir in 1 cup pumpkin to egg/milk mixture.
Return to pot and stir until mixture boils.
Serve three ways.
This recipe yields a slightly sweet pudding that is woefully short on creaminess. It needs more fat. Substituting 1 cup of the almond milk for 1 cup coconut milk would be a start. 1 cup of coconut cream would be the smartest choice yielding an increase in fat and sugar. I demolished all three in a matter of minutes. The full fat whipped cream topped version easily dominated the lonely dairy free pudding.
Heck with it, just use 2 cups of heavy cream for the whole recipe.