For the pumpkin pudding, mix half a cup of almond milk with the pudding powder and the cinnamon.
Bring the remaining milk to a boil with the sugar or other sweetener.
Stir in the smoothly stirred pudding powder and bring to a boil. After a few bubbles have been tossed, stir in the pumpkin puree.
To make the pumpkin puree, seed half a hokkaido with a spoon. Bake in oven preheated to 180° for about 30 minutes. Cut into pieces and puree.
Stir vigorously so that the puree mixes well with the custard. Divide into 5 prepared small bowls or pudding dishes.
When cool, turn out the pumpkin pudding. Garnish with roasted pumpkin seeds or almond slivers.
Preparation Tip:
Dark beer tastes very good with pumpkin pudding.
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