INGREDIENTS

• 1 ¼ cup light coconut milk (or almond milk)
• ¾ cup canned pumpkin
• ⅓ cup maple syrup
• 4 tsp agar agar flakes
• 2 tsp pumpkin pie spice
• 2 cups crushed Ginger Snap cookies

DIRECTIONS - CRUST

• Crush ginger snap cookies in a bag.
• Combine with butter or butter alternative and spread on bottom of tart pan with removable bottom.

DIRECTIONS - CUSTARD

• Place all flan ingredients in a small saucepan and bring to a simmer on medium heat, stirring regularly.
• Once the mixture comes to a light simmer, let it simmer for about 30 seconds to 1 min, then turn off the heat.
• Spread mixture over crushed cookies and let cool to room temperature.
• Place in the fridge and refrigerate for
  four hours (or overnight) to set.