For the pumpkin cream, put the coconut milk (at best the firm, i.e. more fatty part in the can that stands out at the top), coconut oil, rice syrup, cinnamon, cardamom, agar-agar and nutmeg in a pot and heat slowly. Simmer briefly until the cream is slightly thickened. Remove the pot from the heat and mix in the pumpkin puree. Season to taste. If necessary, add a tablespoon or two of rice syrup.