Pudding:

• 9-10 cups cubed stale gluten-free bread {I toasted some frozen bread in the oven -- roughly 1½ small gf loaves or one normal sized gf loaf. Regular or grain-free bread should work just fine too}
• 1 cup pecans {or other nuts. Use sunflower seeds or more raisins for nut-free version}
• 1 cup raisins {or chocolate chips...}
• 1¼ cups non-dairy milk {I used unsweetened vanilla almond milk}
• 1 can pumpkin puree {398ml}
• ¾ cup agave {or maple syrup, brown rice syrup, etc.}
• 4 tbsp tapioca starch
• 2 tbsp unsulphured blackstrap molasses
• 1 tbsp pure vanilla extract
• Spices: 2 tbsp cinnamon {don’t judge!}, ½ tsp nutmeg, ¼ tsp ginger, ⅛ tsp cloves, ⅛ tsp allspice
• ¾ tsp salt

Cashew glaze: {see notes for a nut-free alternative}

• ¾ cup raw cashews {cover with boiling water and soak for 15 mins, then strain}
• 1 cup non-dairy milk {I used unsweetened vanilla almond milk}
• ¼ cup agave {or maple syrup, brown rice syrup, etc.}
• 1 tsp pure vanilla extract
• ¼ tsp salt
• + a drizzle of molasses