Gather Ingredient 1 cup canned pumpkin puree, 1/2 cup milk, 1/4 cup brown sugar, 1/4 cup cornstarch, 1 tsp pumpkin pie spice, 1/2 tsp vanilla extract, 1/4 tsp salt, whipped cream (optional).
Combine Dry Ingredient In a medium saucepan, whisk together cornstarch, brown sugar, pumpkin pie spice, and salt until well combined.
Add Wet Ingredient Gradually whisk in the milk and canned pumpkin puree until smooth and there are no lumps.
Cook the Mixture Place the saucepan over medium heat, stirring constantly. Cook until the mixture thickens and starts to bubble, about 5-7 minutes.
Simmer Pudding Reduce the heat to low and simmer for another 2 minutes, stirring continuously to prevent sticking.
Add Vanilla Remove the saucepan from the heat and stir in the vanilla extract for a hint of extra flavor.
Pour into Dishe Pour the pumpkin pudding into individual serving dishes or a large bowl. Let it cool slightly.
Chill Cover the pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours.
Serve Top with a dollop of whipped cream and a sprinkle of pumpkin pie spice before serving. Enjoy the rich, comforting flavors!