Easy Creamy Vegan Pumpkin Faux Saag

This pumpkin puree will spice up any boring plate of rice.

Three years ago at an Indian restaurant buffet held first brush with pumpkin saag.
I thought it peculiar to see that tasty orange deliciousness not being used as a sweet dessert, but as a rich, savory rice topper. After tasting this concoction and helping myself to a few more delicious helpings alongside naan, another amazing flavor profile for pumpkin was soon discovered.
The tragedy, however, year after year, the restaurant didn't serve pumpkin saag. Either I kept coming on the wrong autumn day or not enough people reveled in the contagious love of this particular dish. 
Thus, I decided to make it somehow.
Well-Cookbooked's Pumpkin Saag
Inspired from this site, I made some minor changes to this recipe by using canned pumpkin, almond milk, and dried onion/garlic. Also didn't have any garam masala ingredients lying around except bay leaf.

Easy Creamy Vegan Pumpkin Faux Saag Ingredients

1 1/2 cup pumpkin puree
1 cup almond milk
1 tablespoon extra virgin olive oil
1 1/2 cup fresh spinach
3 tablespoon nutritional yeast
1 teaspoon curry powder
1 teaspoon Simply Asia Ginger Garlic Seasoning
1/2 teaspoon cinnamon
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 black pepper
1/2 teaspoon salt
1/4 teaspoon paprika
1 crushed bay leaf
1/4 teaspoon ginger (optional)

Inside of a skillet, set on medium heat, stir pumpkin, almond milk, and olive oil together.
Wilt in the fresh spinach.
Add in the spices.
Stir for an additional 5-7 minutes.
Top with additional bay leaves if desired.

Great paired with brown rice. I forgot the peas!!!!!

Tastes pretty damn good!
The bay leaves gave an unexpected pizzazz.
See I sort of hate them because they overwhelm my palette, but breaking them up to a finer consistency makes it a tolerable ingredient and blends perfectly well with the spices used in the quite enjoyable, very fulfilling pumpkin saag- loved beside a plate of plain brown rice. Basmati or yellow rice would be yummy accompaniments too, especially with green peas and little diced carrots.
Thick, creamy, and rich, I am pretty sure to make this again!
A delicious little, simple experimentation.
Not as good as that restaurant, but close to being something very, very wonderful.