Mix pumpkin puree, sugar, and spices together in a medium sauce pan.
Mix the corn starch in a small bowl with about 1/4 cup of the milk until smooth.
Add the milk and corn starch mixture to the pumpkin.
Cook over medium heat, stirring frequently, until thickened, take off the heat and continue to stir for another minute.
Taste to make sure the seasonings are to your liking. If you want, you can add more spice at this point, being sure to mix in well.
Put pudding in small custard cups or ramekins. Makes 4 to 8 servings depending on size of serving cups.
Put plastic wrap on top of the pudding to prevent a “skin” from forming, refrigerate prior to serving.
Can be served with a dollop of whipped cream, vegan whipped cream, or cool whip.