Serves 6

½ cup sugar

⅓ cup brown sugar

¼ cup cornstarch

1 rounded teaspoon cinnamon

¼ teaspoon clove

¼ teaspoon nutmeg

¼ teaspoon kosher salt

3 cups whole milk (almond or soy milk works too)

2 teaspoons vanilla extract

1 cup pumpkin puree

Whipped cream, for serving

In a medium saucepan, whisk together the sugar, cornstarch, spices, salt and sugar. Place the pot over a low flame and slowly add the milk. Keep whisking as you add, to avoid any lumps. 

Whisk constantly for 10-15 minutes, or until the pudding is thick. Stir in the vanilla and cool. Spoon into small serving cups and top with a bit of whipped cream.