pumpkin budding

Ingredients

• 2 cups of pumpkin puree
• 2 cups of silk tofu
• 1 cup of almond breeze original
• 2 tsp of gelatin powder/agar gar (for vegan version)
  
• 1/3 cup agave nectar or any kind of sweetener you have
• 1 tbsp cinnamon
• 1/2 tbsp pumpkin spice
  

Method
1. heat almond breeze and dissolve agave nectar in it
2. hydrate gelatin powder in 2 tbsp of water
3. combine 1 and 2.
4. blend pumpkin with tofu for 2-3 min until you get a smooth mixture.
5. add 3 and blend 1 min more
6. pour the mixture in 3 bowls and freeze for 4-5 hours
7. serve it with peanut/almond butter (optional)