Make the Pumpkin Base

1. Mix Dry Ingredients: In a medium bowl, whisk together the cornstarch, cinnamon, nutmeg, ginger, and salt. This ensures that the spices are evenly distributed.
2. Combine Liquids: In a large saucepan over medium heat, whisk together the milk, heavy cream, and brown sugar. Heat until the sugar is dissolved, but do not let it boil.
3. Add the Pumpkin: Stir in the pumpkin puree and continue to heat the mixture until it’s warm but not simmering.

Temper the Eggs

1. Whisk the Eggs: In a separate bowl, beat the eggs until well combined.
2. Temper the Eggs: Slowly add about 1/2 cup of the warm pumpkin mixture to the eggs, whisking constantly to avoid scrambling the eggs. Once the eggs are tempered, slowly pour the egg mixture back into the saucepan with the pumpkin mixture, whisking continuously.

Cook the Pudding

1. Thicken the Pudding: Keep stirring the mixture over medium heat until it thickens and coats the back of a spoon. This will take about 5-7 minutes.
2. Finish the Pudding: Once thickened, remove from heat and stir in the vanilla extract. Continue to whisk until smooth and fully combined.

Cool and Serve

1. Chill the Pudding: Pour the pudding into individual serving dishes or a large bowl. Allow it to cool to room temperature, then transfer it to the refrigerator for at least 2 hours to set.
2. Garnish: Before serving, top with whipped cream, a sprinkle of cinnamon, toasted nuts, or even some chocolate shavings for extra flavor and texture.