Vegan Pumpkin Crème Brûlée Recipe

In a saucepan, combine the coconut milk, pumpkin purée, maple syrup, cinnamon, nutmeg, ginger, cloves, salt, molasses, and vanilla. Place over medium heat and whisk until the mixture is hot but not boiling.
In a small bowl, whisk the water with cornstarch and agar agar until smooth.
Slowly whisk in the cornstarch mixture. Continue cooking over medium heat, whisking constantly, for 2–3 minutes until thickened.
Divide the custard evenly into 6 ramekins. Refrigerate for at least 4 hours.
Just before serving, working with one custard at a time sprinkle an even layer of sugar over the tops. The sugar should have a little depth to it if you want any more than the very thinnest caramelized surface.
Use a kitchen torch to caramelize the sugar until crisp and golden. Sugar and then torch all remaining custards you wish to serve at this very moment.