15 oz pureed pumpkin
3/4 c non-dairy milk (I used almond milk)
3/4 c brown sugar
1 tbs (+ 1 tsp) cornstarch
1/4 tsp salt
1/2-1 tsp ginger, ground or grated
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp vanilla extract
Preheat the oven to 350 F (180 C, or Gas Mark 4). Lightly oil four 6-oz custard cups, ramekins, or (in my case) oven-safe bowls. Set the cups/ramekins/bowls in a baking-dish and fill with water up to about halfway up the side of the cups/ramekins/bowls.
Combine the cornstarch (1 tbs), salt, ginger (adjust for taste; my dad put in a little less than 1 tsp of fresh grated ginger to "give it more of a kick"), nutmeg, and cinnamon. In another bowl, combine the pumpkin puree, almond milk, and vanilla extract.
Mix the wet and dry ingredients until smooth. At this point we found it necessary to add 1 tsp of corn starch, since it was turning out to have a very thin consistency. My dad speculates that our pumpkin, which we pureed ourselves, was thinner than canned pumpkin puree, which might account for the thinness of the mixture. In any case, use your judgement. :)
Distribute the pudding evenly among the cups/ramekins/bowls, and bake between 30-60 minutes. For us, after about 30 minutes the pudding still had a liquid-y consistency. After baking another 20 or so minutes, the pudding was still liquid-y but had thickened enough to stick to a spoon, and we removed from the oven to let cool (uncovered). While doing so, it hardened into an actual pudding.
We are saving it for dessert but I have been taking little taste-tests and it is DELICIOUS. Be warned: if you use grated ginger, you might have stringy ginger bits, so if that grosses you out, use ground ginger.