Pumpkin Fluff Dip

1 cup water
2 Tablespoons agar flakes (2 teaspoons powder)
½ cup raw cashews
⅓ cup honey or ½ cup sugar
½ teaspoon salt
1 teaspoon vanilla
½ teaspoon coconut extract
1 can coconut milk (or 2 cups soy milk)
1 package Mori-Nu vanilla pudding mix
1 15-oz. can solid pack pumpkin
1 teaspoon pumpkin pie spice

1. Stir together the agar and water, and bring to a boil, stirring constantly. Reduce heat and simmer for 1-2 minutes.
2. Place remaining ingredients in blender along with agar powder mixture. Blend on high until smooth, adding water as needed to make 3½ to 4 cups total mixture. Pour into a quart container and chill in refrigerator several hours or overnight. For quick chilling, use a large, shallow container. (You may leave the blended mixture in blender to cool in the refrigerator overnight. Then simply re-blend as in step 3, saving the work of washing the blender and containers twice!)
3. Before using, place chilled mixture (which will be quite firm) in blender or food processor and blend until creamy. (If you have a lightweight blender, you should blend half of the mix at a time.) It should be the consistency of Cool Whip. Try not to add more liquid. The mixture will eventually go through the blades and become creamy if you carefully push it toward the blades with a rubber spatula.
4. The agar is the key ingredient in this recipe. The mixture has to be re-blended only once. Then it can be frozen and used without re-blending, but remains a nice creamy texture. So make a double recipe and freeze for icing or dessert topping.
5. In a large bowl, mix together Mori-Nu vanilla pudding mix, pumpkin, and pumpkin pie spice.
6. Fold in the whipped topping.
7. Chill before serving.